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Estimated Preparation Time: 10 minutes
Estimated Cooking Time: 6 hrs
Servings: 4 bowls of soup
Non-standard Cooking Utensils: A large pan.
1 kilo (2 lb) of lean beef or veal
¼ a scrag of mutton
14 g (½ oz) of vermicelli
2 blade of mace
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.
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.
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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