White Soup

Ingredients

• One knuckle of veal
• Three onions
• Three quarts of water
• Half a pound of lean ham
• Ground rice
• Twelve sweet almonds
• A blade of mace
• Half a pint of cream
• Twelve peppercorns
• Two yolks of eggs
• Cayenne and salt

Method

1. 1

   Put the knuckle of veal into a saucepan; add the water, and bring it gently to the boil, taking off the scum as it rises; then stir in a little ground rice, the onions cut into slices, bacon, mace, peppercorns, salt to taste, and a little cayenne; let it simmer very gently for about six hours, until the meat is done to rags; strain it off, and set it by till cold; then take off all the fat, and put it into a clean saucepan; blanch the almonds, and beat them into a paste in a marble mortar; add the yolks of eggs boiled hard and pounded; mix them smoothly together, stir in the cream; then add it to the boiling soup and serve.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 6. The excerpt below is the record exactly as published.

WHITE SOUP Ingredients One knuckle of veal. Three onions. Three quarts of water. Half a pound of lean ham. Ground rice. Twelve sweet almonds. A blade of mace. Half a pint of cream. Twelve peppercorns. Two yolks of eggs. Cayenne and salt

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