Home › The World's Kitchen › Cream of Green Wheat

Cream of Green Wheat

Place in a saucepan one pound raw chicken bones, one pound shin of veal, one carrot cut in small pieces, a sliced onion, two leeks, two branches celery and one branch parsley. Moisten with three quarts water. Season with two teaspoons salt, and let slowly boil two hours. Mix in another saucepan two ounces butter with two ounces flour. Strain the broth through a strainer into this pan, mix with wooden spoon until it comes to a boil, then add one pint green wheat or oatmeal, half pint milk, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well and let slowly cook forty-five minutes, occasionally mixing meanwhile. Then add one gill cream, half ounce fresh butter, and mix well while heating for two minutes. Press it through sieve into a basin, then through strainer into a soup tureen, and serve with bread croutons separately.