White Soup Stock

Ingredients

• 4 pounds knuckle of veal
• 3 quarts cold water
• 1 even tablespoonful salt
• 1 pint milk
• 1 tablespoonful butter
• 1 heaping tablespoonful of flour
• 1 teaspoonful salt
• 1 saltspoonful celery salt
• 1/2 saltspoonful white pepper
• 6 peppercorns
• 2 small, onions
• 2 stalks celery

Method

1. 1

   Wipe and cut veal into small pieces, put in kettle with cold water, heat slowly and skim.

2. 2

   Add salt, peppercorns, onions, and celery.

3. 3

   Simmer for five hours, strain, cool, and remove fat.

4. 4

   Boil stock, thicken with butter and cornstarch, add boiling milk, salt, and pepper.

5. 5

   Beat eggs, strain boiling soup over them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.

White Soup Stock. White soup stock is made from veal or chicken, sea- soned with onion, celer}^ salt, and white pepper, avoiding anything which will give it color. White soups are thick- ened with rice, cornstarch,- flour, eggs, or the white meat of chicken chopped fine, and are made still richer by milk or cream. Wipe and cut the veal into small pieces. Put it into the kettle with the cold water. Heat slowly and skim, because we do not wish the soup colored. Add the salt, peppercorns, onions, and celery. Simmer five hours, strain, and when cool remove the fat. There should be about three pints of stock. When ready to use it, put the stock on to boil, and the milk into the double boiler. Thicken the stock with one tablespoonful of butter and one heaping tablespoonful of cornstarch, cooked together. Add the boiling milk, the salt, and pepper. Beat two eggs until light, put them in the tureen, and strain the boiling soup over them. Many people prefer to use the yolks of the eggs only. This makes a ^^ellow soup. Others vary it by boiling the eggs hard and rubbing the yolks through a gravy strainer after the soup is in the tureen. This veal stock may be clarified with the white of an egg, if you wish it transparent. But it is better with the milk or cream, and should be highly seasoned, and re- duced one half by boiling, as when made from veal alone it is insipid. Serve with croutons. White Soup (from Veal). 4 pounds knuckle of veal. 3 quarts cold water. 1 even tablespoonful salt. 1 pint milk. 1 tablespoonful butter. 1 heaping tablespoonful flour. 1 teaspoonful salt. 1 saltspoonful celery salt. % saltspoonful white pepper. 6 peppercorns. 2 small, onions. 2 stalks celery. 144 The Boston Cook Book. White Soup (from Chicken). 3 or 4 pounds fowl. 3 quarts cold water. 1 tablespoonful salt. 6 peppercorns. 1 tablespoonful chopped onion. 2 tablespoonf uls chopped celery. 1 pint cream. 1 tablespoonful butter. 1 tablespoonful cornstarch. 1 ieaspoonf ul salt. 1 saltspoonful white pepper

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