White Soup

Ingredients

• four ounces of butter
• a knuckle of veal
• a scrag of mutton
• part of a knuckle of ham
• three carrots
• two onions sliced
• four heads of celery
• a bunch of sweet herbs
• four quarts of hot water
• two ounces of well boiled rice
• pepper
• salt

Method

1. 1

   Melt butter in a stewpan, add veal, mutton, ham, carrots, onions, celery, and herbs.

2. 2

   Cover and cook until gravy is drawn out.

3. 3

   Pour in hot water and simmer until reduced to three pints.

4. 4

   Strain, add gravy, and season with rice, pepper, and salt.

5. 5

   Optionally, add egg yolks beaten with cream before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 25. The excerpt below is the record exactly as published.

White Soup.— (Family Recipe.)— Take cold veal, any pieces of game or poultry, and a rabbit roasted dry. Grate them into a mortar, and rub them through a tamis-cloth. Add some first veal stock, put all into a stewpan, and pay great attention to stirring and skimming it well. Flavour with a little celery, and add a little white pepper and salt. White Soup.' — ( Family Recipe.) — Put four ounces of butter in a stewpan, cut a knuckle of veal and a scrag of mutton into pieces the size of a walnut, slice in the meat off part of a knuckle of ham. Add three carrots, two onions sliced, four heads of celery washed clean and cut up, and a bunch of sweet herbs. Cover the pan close, set it over a slow fire without any water till the gravy is drawn out of the meat, then pour the gravy into a basin, let the meat brown in the saucepan, but do not let it burn. Now pour in four- quarts of hot water, and let the soup simmer gently till it is wasted to three pints. Strain it, put the gravy to it, set the soup on the fire, and add two 48 SOUPS ounces of well boiled ric

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