White Soup

Ingredients

• 1 pint hot stock
• 1 undiluted teaspoon Ideal milk
• 2 yolks of eggs

Method

1. 1

   Separate the yolks from the whites of the eggs.

2. 2

   Combine yolks with hot stock and milk, stirring gently.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 18. The excerpt below is the record exactly as published.

white soups and tapioca soup. 2. If the buttock steak is used do not cut it in squares, but before putting it into the saucepan tie it with string into a square shape, take it out of the soup as soon as the meat is thoroughly done, this piece of meat can then be served with tomato sauce and pickles, or cold, cut into small dice and mixed with a salad of boiled yams or sweet potatoes sliced (raw onion and beetroot if obtainable). This is a safe way of eating beef, all germs being destroyed by the boiling, and is nice, especially when the meat is inclined to be tough. Mutton Broth. (1). 1 neck mutton or the bones and trimmings from a saddle of mutton . 3 pints water. 1 onion stuck with 2 cloves. 1 native pepper (berkono) or a good pinch of black pepper. 1 tatassa. 1 teaspoon salt. 2 tablespoons pearl barley. (1 bunch parsley or basil, 1 teaspoon dried tbsune, 4 large carrots or 6 smaller ones, 4 medium sized tur- nips.) 1. Break the bones and cut the meat in pieces. Put it into your large saucepan or native pot. Pour over the cold water and set on a slow fire. With a spoon remove the scum as it rises to the top and throw it away. Keep the fire low so as to keep the pot from boiling as long as you can, with a low fire this ought to take about half-an- hour. 2. As soon as it boils throw in the onion, the pepper, SOUPS. 41 salt, barley, (the carrots and turnips split in two, the bunch of parsley, the dried thyme). Throwing in the vegetables will stop the boiling, watch it till it boils again, then put on the lid a little sideways so that the steam can escape. 3. Put the pot on the range with just enough heat to keep it simmering. If on a native fire keep several large pieces of wood just burning so as to give out a slow and equal heat. Let it simmer thus for at least two good hours. Do not strain the broth but carefully pick out the bones. Cut the best parts of the meat in squares about half-an-inch large, also the carrots and turnips, place them in the soup and serve very hot. Note. If barley is not available, rice will do very well. A tablespoonful of English rice to be put in the soup half- an-hour before serving. If native rice is used, only a quarter of an hour before serving. White Soup. (II). 1 pint hot stock. 1 undiluted teaspoon Ideal milk. 2 yolks of eggs

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