White Soup (another way)

Ingredients

• six quarts of water
• a knuckle of veal
• one large fowl
• a pound of lean ham
• half a pound of rice
• two anchovies
• two or three onions
• a bundle of sweet herbs
• three or four heads of celery
• half a pound of almonds
• a pint of cream
• the yolk of an egg

Method

1. 1

   Stew all ingredients until strong, strain, and let cool overnight.

2. 2

   Remove fat, add smooth almonds, boil briefly, sieve, then stir in cream and egg yolk before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2268. The excerpt below is the record exactly as published.

White Soup (another way).— Take a knuckle of veal, two calf's feet, two anchovies, a slice of ham, two heads of celery, three onions, a few sweet herbs, a few peppercorns, and one ounce of sweet almonds blanched and beat fine. Stew all over a slow fire with the requisite quantity of water, taking off the scum as it rises. Strain the liquor off, and when put upon the fire next day to boil add to it two oimces of vermicelli. Just before it is sent to table, put in half a pint of cream, and give it a gentle boil. White Soup (another way).— Into six quarts of water put a knuckle of veal, one large fowl cut into quarters, a pound of lean ham, half a pound of rice, two anchovies, a few peppercorns, two or three onions, a bundle of sweet herbs, and three or four heads of celery. Stew all together tiU the soup becomes suflS- ciently strong, then strain it thi-ough a hair sieve into an earthen pot ; after standing all night, take oflt the fat, and pour the soup clear ofif into a stewpan, and put into it half a pound of almonds beat veiy smooth, boil a short time, and run the soup through a lawn sieve ; then put in a pint of cream and the yolk of an egg

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