Yontuffsup
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 277. The excerpt below is the record exactly as published.
Yontuffsup. Take two pounds of rib of beef, half a chicken, a quarter of a turkey, and several pigeons. Place in a large cooking vessel with plenty of water, and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron
Cook this with the app: pantry check, scaling, and the assistant.