The Old Scots White Soup or Soupe à La Reine

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)


  • veal
  • fowl
  • bacon
  • lemon-thyme
  • onions
  • carrot


Take a large knuckle of the whitest veal, well broken and soaked, a white fowl skinned, or two chickens, a quarter-pound of well-coloured lean undressed bacon, lemon-thyme, onions, carrot, celery, and a white turnip, a few white peppercorns, and two blades of mace. Boil for about two hours; skim repeatedly and carefully during that time. When the stock is well tasted, strain it off. It will for