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Regency Soup

Soups
Historic

A cream soup of bone stock from game with game meat, carrot, onion, celery, turnip, egg yolks (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

REGENCY SOUP.
182. Ingredients. - Any bones and remains of any cold game, such as of pheasants, partridges, &c.; 2 carrots, 2 small onions, 1 head of celery, 1 turnip, ¼ lb. of pearl barley, the yolks of 3 eggs boiled hard, ¼ pint of cream, salt to taste, 2 quarts of stock No. 105, or common stock, No. 106.
Mode: Place the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary; give one boil, and serve very hot, putting in the barley that was taken out first.
Time: 2-½ hours.
Average cost: 1s. per quart, if made with medium stock, or 6d. per quart, with common stock.
Seasonable: from September to March.
Sufficient: for 8 persons.




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