Soup from Cold Birds

Ingredients

• five or six turnips
• a slice of lean ham
• two or three onions
• three pints of white stock or water
• the well-beaten yolks of two eggs
• a cupful of cream

Method

1. 1

   Pick off all the white meat from the bones and pound it in a mortar.

2. 2

   Put the bones and trimmings into a stewpan with turnips, ham, pepper, salt, onions, and stock or water.

3. 3

   Simmer gently until the turnips are tender.

4. 4

   Mix the turnips with the pounded meat and press through a tamis, adding broth as needed.

5. 5

   Return the broth to the saucepan, heat, then mix in the beaten egg yolks and cream without boiling.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 574. The excerpt below is the record exactly as published.

ive or six txirnips, a slice of lean ham, a ; little pepper and salt, two or three onions, and i three pints of white stock or water. Simmer gently, and when the tm-nips are tender, take I them out, mix them with the pounded meat, j and press them through a tamis. Keep adding ; a little of the broth, so as to press as much I through as possible. Retm-n the broth to the I saucepan, and let it get quite hot. A few I minutes before serving draw it from the fire, ! let it cool a little, and mix with it the well- i beaten yolks of two eggs, and a cupful of I cream

Cook this with the app: pantry check, scaling, and the assistant.