Westmoreland Soup
From The table, 1889
Serves 5
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 95. The excerpt below is the record exactly as published.
wo quarts of broth (No. 99), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season w'ith a tablespoonful of salt and a teaspoonful of pepper, and, after cook- ing for thirty minutes, add three tablespoonfuls of raw rice and cook again for thirty minutes, Remove the bouquet, skim thoroughly, and pour the soup into a hot soup-tureen to serve. 33. Westmoreland Soup. — Put into a saucepan one quart of broth 156 THE TABLE. (No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a bouquet (No. 254); place the saucepan on the hot stove, and add two cooked and boned calf's feet, cut into small square pieces, and pour in a glassful of good Madeira wine
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