White Soup

Ingredients

• two pounds knuckle of veal
• one soup fowl
• one carrot sliced
• one small onion
• one small leek
• one or two sprigs of parsley
• two to three tablespoonfuls of cream

Method

1. 1

   Place veal and fowl in a stewpan with enough cold water to cover.

2. 2

   Add carrot, onion, leek, and parsley.

3. 3

   Stew for 2.5 hours until tender.

4. 4

   Remove fowl, pound fillets, strain liquor, and return to pan.

5. 5

   Add pounded fillets, whisk, and heat without boiling.

6. 6

   Season with salt and optionally add cream.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 6. The excerpt below is the record exactly as published.

WHITE SOUP EXCELLENT FOR INVALIDS TWO pounds knuckle of veal, sinewy part, one soup fowl. Place in stewpan with sufficient cold water to cover the veal and the fowl, one carrot sliced, one small onion, one small leek, and one or two sprigs of parsley. Let all stew together for two and a half hours, until quite tender. Take out the fowl and remove the fillets and pound them well. Strain the liquor and remove all grease ; return it to the stewpan. Pass the pounded fillets through a very fine hair sieve, moisten with a little of the chicken and veal essence, and add them to the liquor in the stewpan, whisk and bring it up to boiling heat, but do not allow it to boil. Add salt to taste. This soup is greatly improved by the addition of from two to three tablespoonfuls of cream

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