Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 17

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Take a knuckle of veal, and a set of calf's feet. Put them into a soup-pot with some cold boiled ham cut into pieces, and season them with pepper only. Having allowed a quart of water to each pound of meat, pour it on, and let it boil till the meat falls from the bone; strain it, and pour the liquid into a clean pot. If you live in the country, or where milk is plenty, make this soup of milk without any water. All white soups are best of milk. You may boil in this, with the veal and feet, an old fowl, (cut into pieces,) that is too tough for any other purpose. When the soup is well boiled, and the shreds all strained away, have ready (cooked by themselves in another pot) some ears of sweet corn, young and tender. Cut the grains from the cob, mix the corn with fresh butter, season it with pepper, and stir it in the strained soup. Give the whole a short boil, pour it into the tureen, and send it to table.