White Soup No 4 Recipe

Take a knuckle of veal, and put water according to the quantity of soup

you require; let it boil up and skim it; then put in three ounces of

lean bacon or ham, with two heads of celery, one carrot, one turnip, two

onions, and three or four blades of mace, and boil for three or four

hours. When properly boiled, strain it off, taking care to skim off all

the fat; then put into it two ounces of rice, well boiled, half a pint

of cream beaten up, and five or six yolks of eggs. When ready to serve,

pour the soup to the eggs backward and forward to prevent it from

curdling, and send it to table. You must boil the soup once after you

add the cream, and before you put it to the eggs. Three laurel leaves

put into it in summer and six in winter make a pleasant addition,

instead of sweet almonds.

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