Victoria Soup
From A year's cookery, 1880
Serves 6
If cream may be afforded, the soup will be better.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 61. The excerpt below is the record exactly as published.
Victoria Soup , made of the liquor the chickens and the bones were boiled in, with bacon-rind. Take about three pints of the liquor in which the fowls were boiled. Put this in a stewpan with the crushed bones and remnants of the birds, two or three strips of bacon-rind, scalded and scraped (the remainder will be needed for the Tomato Pur4e to-morrow), an onion, two outer sticks of celery, or, wanting these, -as much celery seed as would lie on a three¬ penny piece (the seed must be tied in muslin), a small carrot, a bay- leaf, six peppercorns, a bunch of parsley, a sprig of thyme, and three ounces of good rice that has been washed in two or three waters. Place the stewpan by the side of the fire and let its contents simmer very gently for about an hour and a half till the rice is tender. Take it up, remove the bones and vegetables from the liquor, and rub the rice patiently through a fine hair sieve. Half an hour before it is to be served boil it once more, season it with a sufficiency of salt, pour it into the hot soup tureen, and stir into it a pint of boiling milk
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Cook this with the app: pantry check, scaling, and the assistant.