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 Almond Soup

Mrs Beeton Recipes Index Page

Estimated Preparation Time: 10 minutes

Estimated Cooking Time: 6 hrs

Servings: 4 bowls of soup

Non-standard Cooking Utensils: A large pan.


Ingredients:

1 kilo (2 lb) of lean beef or veal

¼ a scrag of mutton

14 g (½ oz) of vermicelli

2 blade of mace

3 cloves

120 g (4 oz) of sweet almonds

The yolks of 3 eggs

700 ml (2 fl oz) of thick cream

1.2 litres (2.2 pints) of water.

Cooking Method

1. Rub the inside of the pan with butter.

2. Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the pan.

4. Moisten with 75ml (⅛ a pint) of water, and simmer till the gravy begins to flow.

5. Then add the 1.2 litres (2 pints) of water and the remainder of the ingredients

6. Simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Remove any fat from the surface regularly

7. Strain through a sieve and serve in a warm bowl.

ALMOND TREES
This tree is indigenous to the northern parts of Asia and Africa, but it is now cultivated in Europe, especially in the south of France, Italy, and Spain. It flowers in spring, and produces its fruit in August. Although there are two kinds of almonds, the sweet and the bitter, they are considered as only varieties of the same species.

The best sweet almonds brought to England, are called the Syrian or Jordan, and come from Malaga; the inferior qualities are brought from Valentia and Italy. Bitter almonds come principally from Magadore. Anciently, the almond was much esteemed by the nations of the East. Jacob included it among the presents which he designed for Joseph. The Greeks called it the Greek or Thasian nut, and the Romans believed that by eating half a dozen of them, they were secured against drunkenness, however deeply they might imbibe. Almonds, however, are considered as very indigestible.

The bitter contain, too, principles which produce two violent poisons,—prussic acid and a kind of volatile oil. It is consequently dangerous to eat them in large quantities. Almonds pounded together with a little sugar and water, however, produce a milk similar to that which is yielded by animals. Their oil is used for making fine soap, and their cake as a cosmetic.

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