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99
Barberry Partridge Soup
Take the breasts of four Partridges skin
and blanche them for half an hour in cold water
pick off and throw away all the fat and skin of
the remainder, pound them well in a marble
mortar and stew them with four pounds of
veal a good slice of Ham three table spoonfull
of white bread crumbs a large onion stuck
with three cloves, sliced carrots and celery till
all the goodness of the ingredients is extracted
strain through a hair seive and take the fat
quite off in this soup stew the balanched breasts
about half an hour adding white pepper plenty
of pounded mace and thickened with cream and
flour but no eggs serve all together in a Turine
N.B: The bones and remains of cold Poultry pounded
add much to the soup the Deal Should be cut
small as well as the Ham

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