Mrs Penn’s White Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This delicately flavoured soup, pure white and velvety in texture, comes from a manuscript of 1750–90 of Sir Peter Wyche’s family.


  • 2 lb. (1 k.) knuckle of veal
  • 3 oz. 90


Boil for 2 hours. Strain off the stock and leave to stand till quite cold. Take off all the fat.

Make a roux with the butter and flour and gradually stir the jellied stock, milk and cream into this. Allow to boil 2 or 3 minutes, check seasoning and serve in bowls sprinkled with finely chopped parsley.