| Page 121White Soup
Take a knuckle of Veal, & a
full grown fowl cut into 4
pieces Boil in 6 qts of water
with a little rice 2 anchovies
a bunch of sweet herbs some
white pepper, onion, + celery.
Stew till the gravy has become
sufficiently strong then run
it thro' a sieve, & let it
stand all night, when ye
fat sho'd be taken off. put
to the soup a qtr of a pd of
beaten almonds, which must
be run thro' a seive. Before
ye soup is served up put
to it 1/2 a pint of cream &
ye yolk of an egg beat it
send up as hot as possible
as nothing is so unpleasant
as cold soup.
Translation | Page 121White Soup
Take a knuckle of Veal, & a
full grown fowl cut into 4
pieces Boil in 6 qts of water
with a little rice 2 anchovies
a bunch of sweet herbs some
white pepper, onion, + celery.
Stew till the gravy has become
sufficiently strong then run
it thro' a sieve, & let it
stand all night, when ye
fat sho'd be taken off. put
to the soup a qtr of a pd of
beaten almonds, which must
be run thro' a seive. Before
ye soup is served up put
to it 1/2 a pint of cream &
ye yolk of an egg beat it
send up as hot as possible
as nothing is so unpleasant
as cold soup.
Translation |
EN