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White Soup, Economical

Take a quart of nicely-flavoured stock made from the bones of veal, or the liquor in which veal, mutton, or chicken has been boiled will answer excellently for the purpose. Before being used it must be simmered for an hour with the flavouring ingredients mentioned below. Let the stock boil; then stir into it two table-spoonfuls of cornflour which has been mixed to a smooth thin paste with a little cold milk. Draw it to the side of the fire, and let it simmer gently, stirring all the time, for seven minutes. Season with pepper and salt. Put the yolk of an egg into the soup tureen, beat it with a table-spoonful of milk, and stir in gradually half a pint of boiling milk; add the stock, and serve immediately. When veal bones or cold meat liquor are not at hand, take one pound of the scrag-end of a neck of veal, and a slice of thin lean ham, or a piece of bacon-rind which has been scalded and scraped; put them into a stewpan with a small carrot, a turnip, one large onion, a blade of mace, a bunch of parsley, a sprig of thyme, and four peppercorns. Pour over the ingredients half a gallon of cold water, let the liquor boil, skim carefully, then draw it back, and simmer gently till it is strong and good. Strain it, and when cold, free it entirely from fat, and it will be ready for being converted into white soup. Time to simmer the stock, three hours. Probable cost of the scrag-end of the neck of veal, 7d. or 8d. per pound. Sufficient for five or six persons.