Veal or Lamb Soup

Ingredients

• Knuckle of veal
• 2 onions
• 5 or 6 turnips
• some sweet marjoram
• salt
• cayenne pepper
• flour
• 6 or 8 potatoes
• a few dumplings
• 1 tablespoonful of burnt sugar

Method

1. 1

   Take a knuckle of veal, crack the bone, wash, and put it on to boil in more than sufficient water to cover it.

2. 2

   After boiling some time, pare, cut, and wash two onions, five or six turnips, and put in with the meat.

3. 3

   When this has boiled one hour add some sweet marjoram, rubbed fine, with salt and cayenne pepper to taste.

4. 4

   Then take flour, which mix with cold water to the consistency of cream and add to the soup while boiling.

5. 5

   Care must be taken not to make it too thick.

6. 6

   Then pare and cut into small pieces six or eight potatoes, which add about half an hour before being served; and about ten minutes before sending to table put in a few dumplings.

7. 7

   As veal makes a white soup, the color is much improved by adding a tablespoonful of burnt sugar.

8. 8

   This soup may be thickened with rice, if preferable.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 4. The excerpt below is the record exactly as published.

Veal or Lamb Soup —Ingredients—Knuckle of veal, 2 onions, 5 or 6 turnips, some sweet marjoram, salt and cayenne pepper, flour, 6 or 8 potatoes, a few dumplings, 1 tablespoonful of burnt sugar

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