Transparent Soup
- Leg of veal
- Sweet herbs
- 1/4 ounce of mace
- 1/2 pound of almonds
- 4 quarts of boiling water
- 3 ounces of rice
Procure a leg of veal; cut off all the meat as thin as you can; break the bone in small pieces; place the meat into a large jug, and the bones at top, with a bunch of sweet herbs, a quarter of an ounce of mace, half a pound of almonds, blanched and beat fine, and four quarts of boiling water. Let it stand all night by the fire, covered close; the next day put it into a well-tinned saucepan, and let it boil slowly till it is reduced to two quarts. All the time it is boiling, scum the fat off as it rises. Then strain it off into a bowl; let it settle for two hours, and pour it into a clean saucepan, clear from the sediment. Have ready three ounces of rice, boiled in water; if you prefer vermicelli, boil two ounces, and when done enough, put it in the soup, and serve it up.
Submitted by Aug 22, 2009
15 min
30 min
45 min