Photo: Cala
Ingredients
- one-half cup cold water
Directions
1
Remove the fat. Allow the white of an egg to every quart of stock. Mix the beaten white with the cold stock. Set on the fire, stirring all the time until it reaches the boiling point, then let it boil without stirring for ten minutes, draw it on the back of the stove and add one-half cup cold water. Let it stand for ten minutes, strain through a cheese cloth and colander.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive