Recipes > Soup > White Soup. No. 4

White Soup. No. 4


  • knuckle of veal
  • 3 ounces of lean bacon or ham
  • 2 heads of celery
  • 1 carrot
  • 1 turnip
  • 2 onions
  • 3 or 4 blades of mace
  • 2 ounces of rice, well boiled
  • 1/2 pint of cream beaten up
  • 5 or 6 yolks of eggs


Take the knuckle of veal, and put water according to the quantity of soup you require; let it boil up and skim it; then put in the lean bacon or ham, with the celery, carrot, turnip, onions, and mace, and boil for three or four hours. When properly boiled, strain it off, taking care to skim off all the fat; then put into it the rice, cream, and yolks. When ready to serve, pour the soup to the eggs backward and forward to prevent it from curdling, and send it to table. You must boil the soup once after you add the cream, and before you put it to the eggs. Three laurel leaves put into it in summer and six in winter make a pleasant addition, instead of sweet almonds.


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The Lady's Own Cookery Book (1844).

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