13. White Soup with Meat

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Method

When the broth No. 1 is done, skim off the fat, put the meat in the tureen, then put into a basin two ounces of flour, mix gently with half a pint of milk, a half teaspoonful of salt, and a quarter ditto of pepper; add to the broth by degrees; boil it ten minutes, and keep stirring; skim and serve with the meat. Fried or toasted bread cut in dice may be added.

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