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White Soup




Source of Recipe


Black, The Jane Austen Cookbook, pp. 114-115


Recipe Introduction


To six quarts of water put in a knuckle of veal, a large fowl, and a pound of lean bacon, and half a pound of rice, with two anchovies, a few pepper corns, two or three onions, a bundle of sweet herbs, three or four head of celery in slices, stew all together, till your soup is as strong as you choose it, then strain it through a hair sieve into a clean earthen pot, let it stand al night, then take of the scum, and pour it clear 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 sieve, then put in a pint of cream and the yolk of an egg. Make it hot, and send it to the table.



List of Ingredients




Serves 6 Generously

6 pints/3.4 litres/15 cups water
1 medium sized boiling fowl or chicken
8oz/225g/ lean bacon or gammon trimmings
4oz/110g/ ½ cup white rice
6 black peppercorns
2 onions, peeled and halved
2 canned anchovy fillets
2-3 sprigs each thyme, marjoram and tarragon (or other sweet herbs), tied in a cloth
4-6 stalks celery, chopped
4oz/110g/1 cup ground almonds
1 egg yolk
10 fl oz/275 ml/1 ¼ cups single (light) cream
whipped cream and watercress leaves to garnish (optional)


Recipe



Mrs. Raffled called her White Soup ‘excellent’, and compared with other versions I have found it good without being pretentious. Pour the water into a large stew-pan. Rinse the chicken inside, then add it to the pan with any giblets (you can joint it first if you like). Add the bacon, rice, peppercorns, onions, anchovies, herbs and celery. Cover the pan, bring to the boil and cook very gently until the chicken meat is fully cooked and the liquid is flavoursome. Strain the stock into a bowl, cover it with a cloth and leave in a cold place for several hours or overnight. Next day, skin off any fat and impurities and pour the stock into a clean pan. Add the ground almonds, bring slowly to the boil and simmer for 10 minutes. Strain it yet again, this time through cheesecloth. Whisk the egg yolk into the single cream and add to the soup, which should be slightly cooled by the straining. Reheat until very hot, but on no account let the soup boil again. You can ‘improve’ the soup by serving it with a teaspoon of whipped cream or a few watercress leaves on each bowlful.