Veal Soup

Ingredients

• Take some strong veal stock,
• some rice, well steeped;
• some ham, cut in pieces,
• an onion,
• a small bit of butter.
• three tablespoonfuls of flour
• a teacupful of cream

Method

1. 1

   Simmer veal stock with rice, ham, onion, and butter.

2. 2

   Mix in flour, rub through a tammy, and add cream before serving.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.

Veal Soup. Take some strong veal stock, skin off the fat, add to it some rice, well steeped; then take some ham, cut in pieces, an onion, and a small bit of butter. Let it simmer (not boil) a few minutes, then mix with it three tablespoonfuls of flour; add a little more stock, rub all through a Tammy, and put in a teacupful of cream

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