White Soup (1)

Boil together a knuckle of veal, a fowl, or two chickens skinned, a carrot, a turnip, an onion, some salt, and a little whole white pepper; take out the chickens when tender, cut them in joints, and add them to the soup when strained, beat up the yolks of nine eggs, mix them with a pint of cream and a table-spoonful of well-boiled rice; stir it gradually into the soup, and heat it gently before serving.

A cow-heel that has been previously boiled, cut up in pieces, may be used instead of the chickens.

White Soup (2)

Take a good knuckle of veal, or two or three short shanks, boil it about four hours, with some whole white pepper, a little mace, salt, two onions, and a small bit of lean ham; strain it, and when cold take off all the fat and sediment; beat up six yolks of eggs and mix them with a pint of good cream, then pour the boiling soup upon it by degrees, stirring it well, and if it is liked, add the best part of the gristles.

White Soup (3)

Put on in four quarts of water, a knuckle of veal, six pounds weight, a quarter of a pound of lean ham or bacon, two slices of the crumb of bread, one ounce of blanched sweet almonds, put in whole; six middling-sized onions, two heads of celery, some whole white pepper, three blades of mace, a bunch of parsley, and a sprig of thyme; stew all these gently for eight hours, strain it, and when cold take off all the fat; boil it, and just before serving, take it off the fire, and stir in very gradually a pint of thick cream.

White Soup (4)

Boil in four quarts of water four pounds of veal, and a fowl, with some whole white pepper, a little mace, and three middling-sized onions whole, and a bunch of parsley; let it boil three hours, strain it, and put it on again to get quite hot, and just before serving, stir in gradually half a pint of cream with the yolks of three eggs well beaten. Do not let it boil, as that makes the eggs curdle.

White Soup (5)

Stew in three quarts of boiling water, till quite tender, a knuckle of veal, with a quarter of a pound of whole rice, three whole onions, a bunch of parsley, a little sweet marjoram, and two or three blades of mace, and some salt; a little before the soup is strained, add two anchovies; strain through a hair sieve and then through a silk one, or tammy, put it again upon the fire, and stir in half a pint of rich cream, or a pint of milk with the yolks of two eggs beat up in it; let it be hot but not boiling. If it is required to be richer, boil a fowl in the stock, with two ounces of pounded blanched sweet almonds.

White Soup (6)

Put on in five quarts of water, four pounds of a shank of veal, break the bone well, let it simmer till it be reduced nearly half; boil a tea-cupful of whole rice till very tender, pulp it through a cullender, strain the liquor, and add the rice, season with salt and white pepper, let it simmer for nearly an hour, and add, a little before serving, six yolks of eggs beaten extremely well.

Then cut into halves, and shred down as fine us possible with a knife, or more properly with a plane made in the form of a cucumber slice. Burn a little juniper in a cask or tub which is perfectly sound and clean, and put a little leaven into the seam round the bottom, - flour and vinegar may be substituted for the leaven; then put in three or four hand fills of cabbage, a good sprinkling of salt, and a tea-spoonful of caraway seed, and press this hard with a wooden mallet; next add another layer of cabbage, with salt and caraway seed, as at first; and so on in the same manner until the cask be full, pressing down each layer firmly as you advance. A good deal of water will come to the top, of which a part may be taken off. The cask being full, put on the head so as to press upon the cabbage, and place it in a warm cellar to ferment; when it has worked well for three weeks, take off the scum which will have gathered on the top, and lay a clean cloth on the krout; replace the head, and put two or three heavy stones upon it. The juice should always stand upon the top. Thus in a good cellar it will keep for years. When to be dressed, it is boiled for five or six hours in water, or slewed with a little gravy, and may be also substituted for a crust over a beef-steak pie, when cheese is grated over it.