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White Soup No 3

(Soups.) - (The Lady's Own Cookery Book)







Cut one pound of veal, or half a fowl, into small pieces; put to it a

few sweet herbs, a crust of bread, an ounce of pearl barley well washed.

Set it over a slow fire, closely covered; let it boil till half is

consumed; then strain it and take off the fat. Have ready an ounce of

sweet almonds blanched, pound them in a marble mortar, adding a little

soup to prevent their oiling. Mix all together. When you send it up, add

one third of new milk or cream, salt and pepper to taste.











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