White Soup, Family

Ingredients

• four pounds of the knuckle of veal
• one pound of lean ham
• three quarts of water
• an onion stuck with a clove
• a bunch of parsley
• a small sprig of thyme
• half a bay-leaf
• a small blade of mace
• the thin rind of a quarter of a small lemon
• eight peppercorns
• two table-spoonfuls of arrowroot
• half a pint of cream
• half a pint of new milk

Method

1. 1

   Boil veal and ham with water and seasonings, skim, simmer until tender.

2. 2

   Strain, cool, remove fat, boil again, mix arrowroot with cream and milk, stir into soup, simmer, and serve.

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.

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. Serve hot. White Soup (a la Eeine).— Eoastafowl, pick the flesh from the bones, free it from skin and sinew, mince a poimd of it to a smooth paste, moistening with a quarter of a pint of stock and a slice of fresh butter. Have ready three-quarters of a pound of Carohna rice which has been boiled gently till tender in three pints of white stock. Put it into the mortar, and pound it with the other ingredients. Put the pulp into a stewpan, moisten with two pints of white stock, and rub it through a fine sieve. Heat it again in the stewpan, and when it is quite hot season with pepper and salt, stir into it half a jnnt of boiling cream, and serve immediately. The stock for this soup may be made by stewing the bones and trimmings of the fowl with a slice of lean veal, a large carrot, a few sticks of celery, and an onion. If liked, a dessert- spoonful of gelatine may be sub- stituted for the veal. Time, altogether, three to four hours. Probable cost, 5s. lOd. for this quantity, supposing the fowl to cost 3s. 6d. Sufficient for six or eight persons. 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; add the stock, and serve immediately. When veal bones or cold meat liquor are not at hand, take one pound of the scrag end of a neck of veal, and a slice of thin lean ham, or a piece of bacon-rind which has been scalded and scraped ; put them into a stewpan with a small carrot, a turnip, one large onion, a blade of mace, a bunch of parsley, a sprig of thyme, and four pepper- corns. Pour over the ingredients half a gallon of cold water, let the liquor boil, skim care- fully, then draw it back, and simmer gently till it is strong and good. Strain it, and when cold, free it entirely from fat, and it will be ready for being converted into white soup. Time to simmer the stock, three hours. Probable cost of the scrag end of the neck of veal, 7d. or 8d. per pound. Sufficient for five or six persons. White Soup, Family. — Take four pounds of the knuckle of veal and one pound of lean ham, put them into a stewpan, pour over them three quarts of water, and add an onion stuck with a clove, a bunch of parsley, a small sprig of thyme, half a bay-leaf, a small blade of mace, the thin rind of a quar- ter of a small lemon, and eight peppercorns. Let the liquor boil, skim carefully, draw it to the side, and simmer gently till the meat is tender. Take up the veal, and serve it separately with jj'ii'sl^y sauce. Strain the liquor, and when cold, free it entirely from fat. When it is wanted, put it into a stewpan and let it boil; mix two table-spoonfuls of arrowroot to a smooth paste with three table- spoonfuls of cream, add half a pint of new milk

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