Soup des Galles from Modern Cookery for Private Families by Eliza Acton
Add to the liquor in which a knuckle of veal has been boiled the usual time for table as much water as will make altogether six quarts, and stew in it gently sixpennyworth of beef bones and sixpenn...
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Ingredients
- water
- beef
- veal
- lemon-juice
- loaf sugar
- sherry
- soy
- calf’s head
- pork-rinds
- cloves
- onions
- mutton
- cayenne
- salt
- jelly
- pepper
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