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19 lines
1.1 KiB
Plaintext
19 lines
1.1 KiB
Plaintext
VEAL SOUP.
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Put into a pot three quarts of water, three onions cut small, one
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spoonful of black pepper pounded, and two of salt, with two or three
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slices of lean ham; let it boil steadily two hours; skim it
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occasionally, then put into it a shin of veal, let it boil two hours
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longer; take out the slices of ham, and skim off the grease if any
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should rise, take a gill of good cream, mix with it two table-spoonsful
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of flour very nicely, and the yelks of two eggs beaten well, strain this
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mixture, and add some chopped parsley; pour some soup on by degrees,
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stir it well, and pour it into the pot, continuing to stir until it has
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boiled two or three minutes to take off the raw taste of the eggs. If
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the cream be not perfectly sweet, and the eggs quite new, the thickening
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will curdle in the soup. For a change you may put a dozen ripe tomatos
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in, first taking off their skins, by letting them stand a few minutes in
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hot water, when they may be easily peeled. When made in this way you
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must thicken it with the flour only. Any part of the veal may be used,
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but the shin or knuckle is the nicest.
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