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White Soup

The meats to be used in making stock for white soup are veal, fowls, rabbits, and calf's feet, or cow-heel. White soups may be thickened with white roux, rice, ground rice, arrowroot, macaroni, tapioca, vermicelli, pearl barley, etc., and boiling cream or milk should be added. Half milk and half stock is a good proportion for white soups, and the peculiar seasoning and flavouring must be particularly attended to. It is a good plan to keep a separate stock-pot for the preparation of white soups.