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English cookbook, 1860
Page 31
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White Soup Boil a Knuckle of Veal with Mace Pepper, Salt, and Onion to a strong broth. Skim it clean and let it stand till the next day then put in 2 ounces of Vermicelli, let it boil a quarter of an hour, then take half a pint of Cream, a piece of butter rolled in Flour to make it a proper thickness - boil it all together and keep stirring it till served up. Put in a rasped Roll time enough to have it mix with the Soup.
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White Soup Boil a Knuckle of Veal with Mace Pepper, Salt, and Onion to a strong broth. Skim it clean and let it stand till the next day then put in 2 ounces of Vermicelli, let it boil a quarter of an hour, then take half a pint of Cream, a piece of butter rolled in Flour to make it a proper thickness - boil it all together and keep stirring it till served up. Put in a rasped Roll time enough to have it mix with the Soup.
Szathmary Culinary Manuscripts and Cookbooks
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