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John and Henry Locke cookery archive, item 1, 1852
Page 38
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Gravy Soup Take the fat off a gallon of veal stock. Put the stock in a pan and just melt it. Add a handfull of basil a Handfull of white pepper corns, a few blades of mace and a few cloves, half a dozen bay leaves and a few pimento berries and Cayenne pepper and salt, one pint of mushroom ketchup, and carrotts, celery, onions and sweet herbs, previously boiled tender in stock (the stock the vegatables was boiled in to be skimmed of the fat) Next beat up to a strong froth the shells and whites of thirty eggs mix a little stock with them, beat it up and mix all together. Stir it until you perceive it begins to boil. take it off and pass it through a flannel bag changing it occasionally until [bright?] boil it up and scum it, and add
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Gravy Soup Take the fat off a gallon of veal stock. Put the stock in a pan and just melt it. Add a handfull of basil a Handfull of white pepper corns, a few blades of mace and a few cloves, half a dozen bay leaves and a few pimento berries and Cayenne pepper and salt, one pint of mushroom ketchup, and carrotts, celery, onions and sweet herbs, previously boiled tender in stock (the stock the vegatables was boiled in to be skimmed of the fat) Next beat up to a strong froth the shells and whites of thirty eggs mix a little stock with them, beat it up and mix all together. Stir it until you perceive it begins to boil. take it off and pass it through a flannel bag changing it occasionally until [bright?] boil it up and scum it, and add
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