Photo: Cala
Ingredients
- five pints of boiling veal stock
- 5 pints
- 2 lbs
Directions
1
Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup.
2
Veal stock or broth, 5 pints; parsneps, 2 lbs.: 30 to 60 minutes. Salt and cayenne: 2 minutes.
By Eliza Acton ·
Recipe sourced from
gutenberg