Recipes > Soup > White Soup. No. 7

White Soup. No. 7


  • stock from a boiled knuckle of veal
  • about 2 ounces of sweet almonds
  • 1 large slice of dressed veal
  • a piece of crumb of bread
  • good milk
  • fresh lemon-peel
  • 1 blade of mace
  • about 1 pint of cream


Stock from a boiled knuckle of veal, thickened with the sweet almonds, beaten to a paste, with a spoonful of water to prevent their oiling; the dressed veal, and the piece of crumb of bread, soaked in good milk, pounded and rubbed through a sieve; a bit of fresh lemon-peel and the mace in the finest powder. Boil all together about half an hour, and stir in the cream without boiling.


The Lady's Own Cookery Book (1844).


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