White Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with toasted sippets.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2267. The excerpt below is the record exactly as published.
White Soup. — The meats to be used in making stock for white soup are veal, fowls, rabbits, and calf's feet, or cow heel. White soups may be thickened with white roux, rice, ground rice, arrowroot, macaroni, tapioca, vermiceUi, pearl barley, &c., and boiling cream or milk should be added. Half milk and half stock is a good proportion for white soups, and the peculiar seasoning and flavouring must be particularly attended to. It is a good plan to keep a separate stock-pot for the pre- paration of white soups. White Soup (another way). — Take three pints of good white stock entirely free from fat and sediment, put it into a stewpan, and let it heat gently. Blanch two ounces of sweet almonds, and pound them to a paste in a marble mortar with a little water to keep them from oiling. Mince and pound with them a slice of dressed veal or fowl, and add a table-spoonful of stale bread-crumbs and a small blade of mace finely powdered. When the mixture is smooth, stir it very gradually into a pint of cream, and add a pint of the stock ; put into it an inch of thin lemon-rind, and simmer over the fire for a few minutes. Stir into it as much of the stock as will make it of the thickness of cream, and simmer the soup gently for half an hour. Eemove the lemon-rind, and serve the soup with toasted sippets. If liked, arro-«Toot, ground rice, or common flour may be used instead of the almonds ; and, when cream cannot be had, new milk mixed with the yolks of eggs may be used instead. The egg should be beaten in the soup tureen ; it should bo mixed with a table- spoonful of the milk, the rest of the milk (boiling) should be added gradually, and the soup poured in. By increasing the quantities and preserving the proportions, a larger quan- tity of soup may be made. Time to simmer the thickening in the soup, half an hour. Suf- ficient for eight or nine persons. White Soup (another way). — Take two quarts of good, nicely-flavoured white stock, entirely free from fat {see Stock, White, for Soups and Sauces) ; put it into a stewpan, and let it boil up. j\Iix four table-spoonfuls of corn- flour to a smooth thin paste with a little cold milk. Stir this into the boihng stock, let it boil, then draw it back, and let it simmer gently, stirring all the time, for seven minutes, the soup with pepper and salt
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