Break the bone of a knuckle of veal in one or two places, and put it on to stew, with three quarts of cold water to the five pounds of meat ; when it has been quite cleared from scum, add to it an ounce aud a half of salt, and one mild onion, twenty corns of white pepper, and two or three blades of mace, with a little cayenne pepper. When the soup is reduced one-third by slow simmering strain it off, and set it by till cold ; then free it carefully from the fat and sediment, and heat it again in a very clean stewpan. Mix with it when it boils, a pint of thick cream smoothly blended with an ounce of goop errowroot, two ounces of very fresh vermicelli previously boiled tender in water slightly salted and well drained from it, and an ounce and a half of almonds✪ Westerfield White Soup blanched and cut in strips : give it one minute’s CEAP. I.] SOUPS, 23 simmer, and serve it immediately, with a French roll in the tureen. Yeal, 5 lbs.; water, 3 quarts; salt, 1* oz. ; 1 mild onion; 20 corns white pepper; 2 large blades of mace: 5 hours or more . Cream, 1 pint; almonds, 1| oz. ; vermicelli, 1 oz. : 1 minute. Little thickening if needed. Obs. — We have given this receipt without any variation from the original, as the soup made by it — of which we have often partaken— seemed always much approved by the guests of the hospitable country gentleman from whose family it was derived, and at whose well-arranged table it was very commonly served ; but we would suggest the suppression of the almond spikes, as they seem un- suited to the preparation, and also to the taste of the present day. A RICHER "WHITE SOUP. Pound very fine indeed six ounces of sweet almonds, then add to them six ounces of the breasts of roasted chickens or partridges, and three ounces of the whitest bread which has been soaked in a little veal broth, and squeezed very dry in a cloth. Beat these altogether to an extremely smooth paste ; then pour to them boiling and by degrees, two quarts of rich veal stock; strain the soup through a fine hair sieve, set it again over the fire, add to it a pint of thick cream✪ A Richer White Soup, and serve it, as soon as it is at the point of boiling. When cream is very scarce, or not easily to be procured, this soup may be thickened sufficiently without it, by increasing the quantity of almonds to eight or ten ounces, and pouring to them, after they have been reduced to the finest paste, a pint of boiling stock, which must be again wrung from them through a coarse cloth with very strong pressure : the proportion of meat and bread also should then be nearly doubled. The stock should be well seasoned with mace and cayenne before it is added to the other ingredients. Almonds, 6 oz. ; breasts of chickens or partridges, 6 oz. ; soaked bread, 3 oz. ; veal stock, 2 quarts ; cream, 1 pint. Obs. 1. — Some persons pound the yolks of four or five hard-boiled eggs with the almonds, meat, and bread for this white soup ; French cooks beat smoothly with them an ounce or two of whole rice, pre- viously boiled from fifteen to twenty minutes.

AI-modernized reading of the original text

Break the bone of a knuckle of veal in one or two places, and put it on to stew, with three quarts of cold water to the five pounds of meat ; when it has been quite cleared from scum, add to it an ounce aud a half of salt, and one mild onion, twenty corns of white pepper, and two or three blades of mace, with a little cayenne pepper. When the soup is reduced one-third by slow simmering strain it off, and set it by till cold ; then free it carefully from the fat and sediment, and heat it again in a very clean stewpan. Mix with it when it boils, a pint of thick cream smoothly blended with an ounce of arrow-root, two ounces of very fresh vermicelli previously boiled tender in water slightly salted and well drained from it, and an ounce and a half of almonds blanched and cut in strips : give it one minute’s simmer, and serve it immediately, with a French roll in the tureen. Yeal, 5 lbs.; water, 3 quarts; salt, 1* oz. ; 1 mild onion; 20 corns white pepper; 2 large blades of mace: 5 hours or more . Cream, 1 pint; almonds, 1| oz. ; vermicelli, 1 oz. : 1 minute. Little thickening if needed. Obs. — We have given this receipt without any variation from the original, as the soup made by it — of which we have often partaken— seemed always much approved by the guests of the hospitable country gentleman from whose family it was derived, and at whose well-arranged table it was very commonly served ; but we would suggest the suppression of the almond spikes, as they seem unsuited to the preparation, and also to the taste of the present day. A RICHER "WHITE SOUP. Pound very fine indeed six ounces of sweet almonds, then add to them six ounces of the breasts of roasted chickens or partridges, and three ounces of the whitest bread which has been soaked in a little veal broth, and squeezed very dry in a cloth. Beat these altogether to an extremely smooth paste ; then pour to them boiling and by degrees, two quarts of rich veal stock; strain the soup through a fine hair sieve, set it again over the fire, add to it a pint of thick cream, and serve it, as soon as it is at the point of boiling. When cream is very scarce, or not easily to be procured, this soup may be thickened sufficiently without it, by increasing the quantity of almonds to eight or ten ounces, and pouring to them, after they have been reduced to the finest paste, a pint of boiling stock, which must be again wrung from them through a coarse cloth with very strong pressure : the proportion of meat and bread also should then be nearly doubled. The stock should be well seasoned with mace and cayenne before it is added to the other ingredients. Almonds, 6 oz. ; breasts of chickens or partridges, 6 oz. ; soaked bread, 3 oz. ; veal stock, 2 quarts ; cream, 1 pint. Obs. 1. — Some persons pound the yolks of four or five hard-boiled eggs with the almonds, meat, and bread for this white soup ; French cooks beat smoothly with them an ounce or two of whole rice, previously boiled from fifteen to twenty minutes.

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