Cassell's dictionary of cookery

pint of stock made from bones into a saucepan with an inch of lemon-rind, half a blade of mace, and six peppercorns. Let it simmer for half an hour, then strain it. Mix a tablespoonful of corn-flour smoothly with a little cold milk. Stir this into the stock, and also a little more milk to make up the measure to about three-quarters of a pint. Add pepper and salt if required. Simmer the sauce, stirring it well, for about five minutes ; pour it out, stir into it a small piece of fresh butter until it is dissolved, and serve. Time, altogether, one hour. WHI ( 1116 ) WHI White Sharp Sauce.— Take a little white stock, and flavour it pleasantly with, two or three mushrooms, a bunch of parsley, and some young onions. Strain it, thicken with white thickening, and boil till smooth. Stir into it a little tarragon vinegar to flavour it pleasantly, and add salt and cayenne, together with a small proportion of cream, and just before serving stir into it until dissolved a small piece of fresh butter. When a very rich sauce is required, the weU-beaten yolks of one or two eggs may be added. Beat the eggs in a bowl. Let the sauce cool a little, then stir a table-spoonful of it into the eggs, and add the rest gradually. Stir the sauce over the flre for a minute or two, but on no account allow it to boU ; then serve. White Soup. — The meats to be used in making stock for white soup are veal, fowls, rabbits, and calf's feet, or cow heel. White soups may be thickened with white roux, rice, ground rice, arrowroot, macaroni, tapioca, vermicelli, pearl barley, &c., and boiling cream or milk should be added. Half milk and half stock is a good proportion for white soups, and the peculiar seasoning and flavouring must be particularly attended to. It is a good plan to keep a separate stock-pot for the preparation of white soups. White Soup (another way). — Take three pints of good white stock entirely free from fat and sediment, put it into a stewpan, and let it heat gently. Blanch two ounces of sweet almonds, and pound them to a paste in a marble mortar with a little water to keep them from oiling. Mince and pound with them a slice of dressed veal or fowl, and add a table-spoonful of stale bread-crumbs and a small blade of mace finely powdered. When the mixture is smooth, stir it very gradually into a pint of cream, and add a pint of the stock ; put into it an inch of thin lemon-rind, and simmer over the fire for a few minutes. Stir into it as much of the stock as will make it of the thickness of cream, and simmer the soup gently for half an hour. Eemove the lemon-rind, and serve the soup with toasted sippets. If liked, arrowroot, ground rice, or common flour may be used instead of the almonds ; and, when cream cannot be had, new milk mixed with the yolks of eggs may be used instead. The egg should be beaten in the soup tureen ; it should bo mixed with a tablespoonful of the milk, the rest of the milk (boiling) should be added gradually, and the soup poured in. By increasing the quantities and preserving the proportions, a larger quantity of soup may be made. Time to simmer the thickening in the soup, half an hour. Sufficient for eight or nine persons.