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Margaret Dyson Holland cookbook, 1834
Page 64
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Brown Gravy Soup. (156) Five pounds of coarse beef, eight Shalott, three pieces of cinnamon, three anchovies a roasted roll, half a pound of rice, boil it in Six quarts of water down to a gallon pepper and Salt to your taste. White Soup. (157) Take a piece of coarse beef and a knuckle of veal, a ham Shank, herbs, and pepper and Salt boil it till the meat falls to juices, thicken it with good cream and put in a little lemon pickle. White Sauce. (158) A little good broth, a little butter worked in flour Sufficient to thicken it and Stir it in Some cream and a little lemon pickle. - Bechemalle Sauce (159) Take white veal, lean ham, turnips, celery, onions, Shred a blade of mace, and a little whole pepper, Stew them down over a very gently heat till three parts tender and add beef Stock, when it boils, Skim it clean and thicken it with adding cream enough to make it quite white of the thickness of light butter, let it Simmer gently half an hour and Strain it thro' a Sieve. -
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Brown Gravy Soup. (156) Five pounds of coarse beef, eight Shalott, three pieces of cinnamon, three anchovies a roasted roll, half a pound of rice, boil it in Six quarts of water down to a gallon pepper and Salt to your taste. White Soup. (157) Take a piece of coarse beef and a knuckle of veal, a ham Shank, herbs, and pepper and Salt boil it till the meat falls to juices, thicken it with good cream and put in a little lemon pickle. White Sauce. (158) A little good broth, a little butter worked in flour Sufficient to thicken it and Stir it in Some cream and a little lemon pickle. - Bechemalle Sauce (159) Take white veal, lean ham, turnips, celery, onions, Shred a blade of mace, and a little whole pepper, Stew them down over a very gently heat till three parts tender and add beef Stock, when it boils, Skim it clean and thicken it with adding cream enough to make it quite white of the thickness of light butter, let it Simmer gently half an hour and Strain it thro' a Sieve. -
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