White Soup, Economical
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Economical.— Take a quart of nicely-flavoured stock made from the bones of veal. The liquor in which veal, mutton, or chickens have been boiled will answer excellently for the purpose. Before being used it must be simmered for an hour with the flavouring ingredients mentioned below. Let the stock boil ; then stir into it two table-spoonfuls of corn-flour which has been mixed to a smooth thin paste with a little cold milk. Draw it to the side of the fire, and let it simmer gently, Stirling aU the time, for seven -minutes. Season with pepper and salt. Put the yolk of an egg into the soup tureen, beat it WHI ( 1117 ) WHI with a table- spoonful of milk, and stir ia gradu- ally half a pint of boiling milk
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