Stock for White Soup

Ingredients

• a pound of lean ham
• seven pounds of veal
• four to six quarts of water
• an ounce of salt to the gallon
• two mild onions
• a moderate-sized head of celery
• two carrots
• a small teaspoonful of whole white pepper
• two blades of mace

Method

1. 1

   Wash and prepare the meat, place it in a soup pot with the ham, add water, and bring to a boil.

2. 2

   Skim off the scum, add salt and vegetables, and let it simmer for 5 to 6 hours until the meat falls from the bones.

3. 3

   Strain and store.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 42. The excerpt below is the record exactly as published.

STOCK FOR WHITE SOUP. Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices ; or, instead of this, on half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and all fat, must be carefully carved away. Dutch or hung beef also will answer the same purpose, but similar precautions must be observed with regard to the smoked portions of either ; as they would impart a very unpleasant flavour to any pre- paration. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half * The Patna requires much less boiling than the Carolina. 16 MODERN COOKERY. [chap. i. may be allowed. When the soup has been thoroughly cleared fr-om scum, which should be carefully taken off from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards if needed), two mild onions, a moderate-sized head of celery, two carrots, a small teaspoonful of whole white pepper, and two blades of mace

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