White Soup
Would you like to dine like you’re at a Regency ball? Prepare some white soup with this recipe:
Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon, half a pound of rice, two anchovies, a few pepper corns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and then strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clean off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn [fine cloth] sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot. ~ John Farley’s London Art of Cooking (1783)
If you prefer a more modern version of the recipe, try this one:
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