Recipes > Soup > White Soup. No. 2

White Soup. No. 2


  • good stock made of veal and beef
  • about 1 pound of veal
  • about 1 pound of ham
  • 2 onions cut small
  • 1 gill or more of cream
  • blanched rice
  • yolks of 6 eggs
  • new milk


Have good stock made of veal and beef; then take the veal and ham, cut both into thin slices, and put them into a stewpan, with a pint of water and the onions. Set it on the fire and stew it down gently, till it is quite dry, and of a rather light brown colour; then add the stock, and let it all stew till the veal and ham are quite tender. Strain it off into the stewpot; add the cream, some blanched rice boiled tender, the quantity to your own judgment, the yolks beaten up well with a little new milk: let the soup be boiling hot before the eggs are added, which put to it by degrees, keeping it stirring over a slow fire. Serve it very hot: to prevent curdling, put the soup-pot into a large pot of boiling water, taking care that not the least drop of water gets in, and so make it boiling hot.


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The Lady's Own Cookery Book (1844).

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