Turnip Soup

Ingredients

• a knuckle of veal
• an onion
• a bunch of herbs
• a blade of mace
• five pints of water
• half a spoonful of flour
• half a pint of good cream
• the size of a walnut of butter
• a small roll

Method

1. 1

   Take the meat off the knuckle of veal and set the rest to stew with onion, herbs, mace, and water on a slow fire for five hours.

2. 2

   Strain and set aside until the next day.

3. 3

   Remove fat and sediment, then simmer with diced turnips until tender.

4. 4

   Season with salt and pepper.

5. 5

   Before serving, mix flour with cream and butter, then simmer a roll in the soup until wet through and serve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 500. The excerpt below is the record exactly as published.

TURNIP SOUP.— Take off a knuckle of veal all the meat that can be made into cutlets, &c. , and set the rest on to stew with an onion, a bunch of herbs, a blade of mace, and five pints of water ; close it on a slow fire five hours. Strain It, and set it by till next day ; then take the fat and sediment from it, and sim- mer it with turnips ait into small dice till tender ; season with salt and piepper. Before serving, mb down half a spoon- ful of flour with half a pint of good cream, and the size of a walnut of but- ter. Simmer a small roll

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