Transcribe
Translate
Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 89
More information
digital collection
archival collection guide
transcription tips
89 White Soup - Mrs. Carnegie [Southerd?] Take a Shank of veal with some Carrots Onion celery, parsley and sweet Marjoram and a few Peppercorns - Boil it all into a good Stock then strain it off Take half a Tea cup full whole rice, Boil it in as much new Milk as will make it quite soft - Take a bit of Chicken or Veal a little bit of Ham Lemon rhind and a Dozen sweet Almonds -a Blade of Mace, a little celery and Cayenne, put it all into a Stew pan with a little fresh Butter let it all Stew together till it is quite tender then add to it the rice and rub all thro a Search - then add all this to the Stock and then put the whole thro the Search a Second time to make it quite smooth - Soup for a large Company will require an English Pint of Cream - after the Cream is added, just let the Soup come to boil - Then add the Salt just before it is served up, for if it is [illegible] to [illegible] - This Soup makes an excellent [Sauce?] for any dish -
Saving...
prev
next
89 White Soup - Mrs. Carnegie [Southerd?] Take a Shank of veal with some Carrots Onion celery, parsley and sweet Marjoram and a few Peppercorns - Boil it all into a good Stock then strain it off Take half a Tea cup full whole rice, Boil it in as much new Milk as will make it quite soft - Take a bit of Chicken or Veal a little bit of Ham Lemon rhind and a Dozen sweet Almonds -a Blade of Mace, a little celery and Cayenne, put it all into a Stew pan with a little fresh Butter let it all Stew together till it is quite tender then add to it the rice and rub all thro a Search - then add all this to the Stock and then put the whole thro the Search a Second time to make it quite smooth - Soup for a large Company will require an English Pint of Cream - after the Cream is added, just let the Soup come to boil - Then add the Salt just before it is served up, for if it is [illegible] to [illegible] - This Soup makes an excellent [Sauce?] for any dish -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
