Westerfield White Soup from Modern Cookery for Private Families by Eliza Acton
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 o...
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Ingredients
- Veal, 5 lbs.
- water, 3 quarts
- salt, 1½ oz.
- 1 mild onion
- 20 corns white pepper
- 2 large blades of mace: 5 hours or more.
- Cream, 1 pint
- almonds, 1½ oz.
- vermicelli, 1 oz.: 1 minute. Little thickening if needed.
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