White Soup, Portable
From Cassell's dictionary of cookery, 1892
Serves 20
Makes a strong broth.
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 2269. The excerpt below is the record exactly as published.
White Soup, Portable.— Procure as fiae a leg of veal as can be got, remove the whole of the sMn and fat, chop in pieces two dozen fowls' feet, wash them well, put them into a large iron kettle ^vith three gallons of water, stew until the meat is tender enough to separate, cover down close, and stew for eight hours ; take a tea-cup and fill it with the soup ; set it where it can quickly cool. If when cold it is hard enough to cut with a knife, strain through a sieve and remove all the fat, pour into cups the clear jelly, put them into a stewpan with boiling water until they are like glue ; let them cool, and when nearly cold run a ring round them and turn them on a piece of new flannel; it will draw all the moisture out of them : turn them in seven hours, and continue until they are quite hard. Put them in tin canisters in a dry place. AVhen any is re- quired, cut a piece about the size of a walnut, pour a pint of boiling water
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