White Soup (from Veal)

Ingredients

• Four pounds of knuckle of veal
• Three quarts of water
• One table-spoonful of salt
• One table-spoonful of butter
• Two table-spoonfuls of corn-starch
• One pint of milk
• Six pepper-corns
• Two small onions
• Two stalks of celery
• One salt-spoonful of celery salt
• One-half salt-spoonful of white pepper

Method

1. 1

   Cut the veal into small pieces, and place it in the kettle with the water.

2. 2

   Heat slowly and skim, then add the salt, pepper-corns, onions, and celery.

3. 3

   Let the stock simmer for five hours, strain, and when cold remove the fat.

4. 4

   Place the stock over the fire, and when bubbling hot, thicken with corn-starch, first wetting it with a little cold stock or water.

5. 5

   Season with butter, salt, and pepper, and finally add the heated milk.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 35. The excerpt below is the record exactly as published.

WHITE SOUP, (from VEAL.) Four pounds of knuckle of veal. Three quarts of water. One table-spooiifui of salt. One table-spoonful of butter. Two table-spoonfuls of corn-starch. One pint of milk. Six pepper-corns. Two small onions. Two stalks of celery. One salt-spoonful of celery salt. One-half salt-spoonful of white pepper. Cut the veal into small pieces, and place it in the kettle with the water. Heat slowly and skim, and then 90 THE PATTERN COOK-BOOK. add the salt, pepper-corns, onions and celery. Let the stock simmer for five hours, strain, and when cold remove the fat that may have formed ; then place the stock over the fire, and when it is bubbling hot, thicken with the corn-starch, first wetting the starch with a little cold stock or water. Season with the butter, salt and pepper, and at the last turn in the milk, heated to boiling point in a farina-kettle. This should make but two quarts of soup, and the stock should be boiled down to a pint and a-half before the milk is added — provided, of course, the stock exceeds that quan- tity. SOUP WITHOUT STOCK. To make this the housewife need have little experi- ence of her own, provided she follows the directions carefully. Most soup without stock is quickly made and, therefore, commends itself highly to the cook who is pressed for time. TOMATO SOUP. For this take equal parts of tomato and water. If fresh tomatoes are available, pour boiling hot water upon them to loosen the skins, and having removed these by plunging the tomatoes quickly into cold water after they have stood one minute in the hot water, cut the toma- toes in slices to more accurately measure them, and allow as above. Cook the water and tomato rather slowly for half an hour, and strain through a fine wire sieve, such as is commonly used for sifting flour, pulping through all the soft part of the vegetable and leaving only the seeds in the sieve. Return to the fire, and season with butter, sorps. 91 salt and pepper. Thicken the soup with a Uttie corn- starch wet in some of the soup, allowing one table-spoon- ful of st

Cook this with the app: pantry check, scaling, and the assistant.