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Classic
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page 99
white pepper; boil all in three quarts of water, till the meat falls quite to
pieces. Next day take off the fat, clear the jelly from the sediment, and put it
into a sauce-pan of the nicest tin. If macaroni is used, it should be added soon
enough to get perfectly tender, after soaking in cold water. Vermicelli may be
added after the thickening, as it requires less time to do. Have ready the
thickening, which is to be made as follows:
Blanch a quarter of a pound of sweet almonds, and beat them to a paste in a
marble mortar, with a spoonful of water to prevent their oiling; mince a large
slice of drest veal or chicken, and beat with it a piece of stale white bread;
add all this to a pint of thick cream, a bit of fresh lemon-peel, and a blade of
mace, in the finest powder. Boil it a few minutes; add to it a pint of soup, and
strain and pulp it through a coarse sieve: this thickening is then fit for
putting to the rest, which should boil for half an hour afterwards.
A plainer White Soup.
Two or three pints of soup may be made of a small knuckle of veal, with
seasoning as directed in the last article; and both served together, with the
addition of a quarter of a pint of good milk. Two spoonfuls of cream, and a
little ground rice, will give it a proper thickness.
Giblet Soup.
Scald and clean three or four sets of goose or duck giblets. set them to stew,
with a pound or two of gravy-beef, scrag of mutton, or the bone of a knuckle of
veal; an ox-tail, or some shanks of mutton; with three onions, a large bunch of
sweet herbs, a ten-spoonful of white pepper, and a large spoonful of salt. Put
five pints of water, and simmer till the gizzards (which must be each in four
pieces) are quite tender: skim nicely, and add a quarter of a pint of cream, two
tea-spoonfuls of mushroom-powder, and an ounce of butter mixed with a
desert-spoonful of flour. Let it boil a few minutes, and serve with the giblets.
It may be seasoned, instead of cream, with two glasses of sherry or Madeira, a
large spoonful of ketchup. and some Cayenne. When in the tureen, add salt.
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