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English cookbook, 1820
Page 230
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White Soup Betty Caton Take a Knuckle of veal cut it in small pieces put it in a Stew Pan with four quarts of water a small piece of lean Ham and a quarter of an ounce of white Pepper corns - a blade of Mace and one onion boil it till reduced to two quarts - Strain it through a fine Sieve when Cold take off all the fat. just before it is served up put in three gills of Cream - if not thick enough mix a little flour with the Cream stir it all the time it warms. add Salt to your taste. boil a little Vermicelli in water and put it in the Soup- To preserve Lemons red. Mrs Thing Rasp the Outside and scoop out the inside of 6 Lemons. put them in cold Spring Water and let them boil a little and then change the Water and let them boil again a quarter of an hour
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White Soup Betty Caton Take a Knuckle of veal cut it in small pieces put it in a Stew Pan with four quarts of water a small piece of lean Ham and a quarter of an ounce of white Pepper corns - a blade of Mace and one onion boil it till reduced to two quarts - Strain it through a fine Sieve when Cold take off all the fat. just before it is served up put in three gills of Cream - if not thick enough mix a little flour with the Cream stir it all the time it warms. add Salt to your taste. boil a little Vermicelli in water and put it in the Soup- To preserve Lemons red. Mrs Thing Rasp the Outside and scoop out the inside of 6 Lemons. put them in cold Spring Water and let them boil a little and then change the Water and let them boil again a quarter of an hour
Szathmary Culinary Manuscripts and Cookbooks
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