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White Soup, Portable

Procure as fine a leg of veal as can be got, remove the whole of the skin and fat, chop in pieces two dozen fowls' feet, wash them well, put them with the veal into a large iron kettle with three gallons of water, stew until the meat is tender enough to separate, then cover down close, and stew gently for eight hours; take a tea-cup and fill it with the soup; set it where it can quickly cool. It when cold it is hard enough to cut with a knife, strain the soup through a sieve and remove all the fat, pour into cups the clear jelly, put them into a stewpan with boiling water until they are like glue; let them cool, and when nearly cold run a ring round them and turn them on a piece of new flannel; it will draw all the moisture out of them; turn them in seven hours, and continue until they are quite hard. Put them in tin canisters in a dry place. When any is required, cut a piece about the size of a walnut, pour a pint of boiling water upon it, stir until the soup is dissolved, season with salt; it will make a basin of strong broth. If for soup, steep some vermicelli in water, boil it, then to one cake of the soup pour one pint of water. If two quarts or four pints of soup are required, take four cakes of the soup, and when melted, set it over the fire and simmer, pour it into a soup-tureen, add thin slices of bread very lightly toasted, and upon them the vermicelli; season to taste.

WHITE STOCK FOR SAUCES AND SOUPS (to make a large quantity). Take a large stewpan perfectly tinned, butter it well, and line the bottom with thin slices of lean ham. Lay upon these some lean veal cut into pieces about two inches square, and also any bones and trimmings of veal or poultry there may be; an old hen will be a valuable addition. Pour in as much stock as will cover the meat; cover the stewpan, and boil the liquor thickly till it is of the consistency of gum. Draw it back before it can acquire any colour, and fill the stewpan with common stock. Add a handful of parsley, a sprig of thyme, a bay-leaf, two onions, each stuck with three cloves, half a blade of mace, and a few peppercorns. Simmer the stock gently for about two hours, carefully removing the scum as it rises, strain through a sieve, and put it aside till cold. Remove the fat from the top, and pour the liquor off free from sediment before using it. In filling up the stewpan it should be remembered that a quart of stock should be allowed for each pound of veal and fowl combined.