White Soup

Ingredients

• Five lbs. veal (shin)
• five pts. cold water
• 1 tablespoon salt
• 1 onion
• 6 pepper corns
• 1 pt. cream or milk
• 1 tablespoon butter
• 2 tablespoons flour
• 1 egg

Method

1. 1

   Wipe meat and combine with all ingredients except cream, butter, flour, and egg in a kettle.

2. 2

   Boil quickly, then simmer for several hours.

3. 3

   Strain, add lemon peel, and prepare a roux with butter and flour to add to stock.

4. 4

   Beat cream and egg, strain into soup, and serve with crackers.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.

WHITE SOUP— Mrs. Grandjean. Ingredients — iFive lbs. veal (shin), five pts. cold water, 1 tablespoon •salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- •spoon butter, 2 tablespoons flour, 1 egg. Wipe meat, put all ingredi- ents except cream', butter, flour, and egg, into soup kettle, bring to a "boil quickly, then cook slowly several hours, skimming when needed; strain,, add lemon peel, salt and pepper (white), cook butter and flour together add to soup stock, beat cream, add to stock, beat egg put into ■tureen, strain in the soup carefully and serve with browned crackers. OXTAIL SOUP — Miss H. Pregge. Separate the joints of 2 oxtails; put them into a frying pan with ^ little butter and fry them nice and brown; add 1 onion and 1 carrot ■and fry brown also. Then put all into a soup kettle with about 3 qts. x)f water, let simmer slowly, add a few cloves and a -blade of mace, also a little barley, and cook well. If desired add a little sherry wine :3ust before sending to the table. OXTAIL SOUP — Mrs. H. Decourtieux. 1 qt. soup stock, 2 oxtails, 1 pt. boiling water, 1 tablespoon of beef -extract, % cup each of diced carrot, onion, celery, turnip and potato, 1 teaspoon salt, % cup Madeira wine, 1 tablespoon lemon juice, •%- of a SOUPS 2$ green pepper, 6 stoned olives, 2 tablespoons butter

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