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Clear Soups

This recipe uses raw meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clear Soups

Ingredients

Directions

  1. Prepare your stock and strain it overnight.

  2. Remove the fat that has settled on top using a metal spoon dipped in hot water.

  3. Wipe the jelly and basin with a napkin wrung out of hot water.

  4. To clarify the soup, add white of egg or raw lean meat to the stock.

  5. Boil the raw meat in the stock to allow the albumen to harden and clarify the liquid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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