Almondigos Soup
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Archive recipe
A historic Australian dish of knuckle of veal, calf's foot, mace, sweet herbs and turnip. Adapted from Almondigos Soup, from The English and Australian Cookery Book (1864).
Adapted from Almondigos Soup, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/almondigos-soup.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 5 aisles
Put a knuckle of veal and a calf's foot into two quarts of water, with a blade of mace and a bunch of sweet herbs, a turnip, a little white pepper, and salt
When sufficiently done, strain and skim it, and add balls of forced meat and egg-balls
A quarter of an hour before serving beat up the yolks of four eggs, with a dessert-spoonful of lemon-juice, and three ounces of sweet almonds, blanched, and with a spoonful of powdered white sugar
Beat this mixture into the soup until it thickens, taking care to prevent its curdling
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)