White Celery Soup

Ingredients

• two sticks of celery
• a teaspoonful of white vinegar
• Skin and scald an onion
• two ounces of butter
• three ounces of minced ham
• one pint of milk
• two pints of good white stock
• half a pint of cream
• the yolks of three eggs

Method

1. 1

   Cook celery and onion in butter, add milk and stock, simmer, strain, and mix with cream and egg yolks before serving.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.

White Celery Soup. Wash two sticks of celery, cut tliem into small pieces, put them into water with a teaspoonful. of white vinegar to preserve the colour. Skin and scald an onion ; cut it and the celery into 'small pieces ; melt two ounces of butter in a stewpan ; wipe the vegetables in a dry cloth ; put them into the hot butter, also three ounces of minced liam. Stir these over the fire a few minutes ; do not allow them to brown — they , should be just long enough over the fire to allow the vegetables to become well soaked in the butter ; then pour N 194 DOMESTIC COOKERY. over one pint of milk ^ stir till boiling ^ next add two pints of good white stock [see White Stock), simmer slowly till the celery is soft. Pass it through a sieve; return it to the pan ; stir till boiling. Season it to taste with salt and white pepper. Put into the soup tureen half a pint of cream ; beat it slightly with the yolks of three eggs

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