Recipes > Soup > White Soup. No. 3

White Soup. No. 3


  • 1 pound of veal, or half a fowl
  • a few sweet herbs
  • 1 crust of bread
  • 1 ounce of pearl barley well washed
  • 1 ounce of sweet almonds blanched
  • new milk or cream
  • salt
  • pepper


Cut the veal into small pieces; put to it the sweet herbs, crust of bread, pearl barley. Set it over a slow fire, closely covered; let it boil till half is consumed; then strain it and take off the fat. Have ready the sweet almonds, pound them in a marble mortar, adding a little soup to prevent their oiling. Mix all together. When you send it up, add one third of new milk or cream, salt and pepper to taste.


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The Lady's Own Cookery Book (1844).

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