White Soup

Ingredients

• a knuckle of veal
• a fowl
• a shank of ham
• 6 quarts of water
• ½ lb. of rice
• two anchovies
• some peppercorns
• sweet herbs
• two onions
• a head of celery
• ½ lb. of sweet almonds
• a pint of thick cream
• a large slice of dressed veal or chicken
• a piece of stale white bread
• a bit of fresh lemon-peel
• a blade of mace

Method

1. 1

   Put veal, fowl, ham, water, rice, anchovies, peppercorns, herbs, onions, and celery into a pan and stew until strong enough.

2. 2

   Strain, skim the next day, and pour into a stewpan.

3. 3

   Add beaten almonds and boil for 15 minutes, then strain.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 528. The excerpt below is the record exactly as published.

WHITE SOUP. Take a knuckle of veal, a fowl, and a shank of ham ; put them into a pan with 6 quarts of water ; add £ lb. of rice, two an- chovies, some peppercorns, sweet herbs, two onions, and a head of celery ; stew the whole till strong enough, and strain. The next day skim it carefully, and pour it into a stewpan ; put in lb. of sweet almonds beaten fine ; boil 15 minutes, and strain. WHITE SOUP.— Take a scrag of mutton, a knuckle of veal after cut- ting off as much meat as will make collops, tw> shank-bones of mutton, and }i lb. of fine lean bacon, sweeS herbs, lemon-peel, three onions, three blades of mace, and a dessert-spoonful of white pepper ; boil all in three quarts of water, till the meat falls to pieces. Next day take off the fat, clear the jelly from the sediment, and put it into a saucepan. If macaroni is used, add it soon enough to get tender, after soaking in cold water. Vermi- celli may be added after the thickening, as it requires less time to do. Have ready the following : — Blanch % lb. of sweet almonds, and beat them to a paste, with a spoonful of water to pre- vent their oiling ; mince a large slice of dressed veal or chicken, and beat with it a piece of stale white bread ; add a pint of thick cream, a bit of fresh lemon-peel, and a blade of mace

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