SPRING SOUP.
Cut up 21b of scrag end of n-eck of veal, put it on to boil in two -quarts of cold water with two teaspoonfuls of salt, Alb onions, two turnips, one small carrot, a sprig of thyme, and four white peppercorns. Boil gently for three hours adding water to keep the original quantity. Then strain through a colander. Cut up one dozen small spring onions, the same of heads of asparagus, and boil in salted water till tender. "When the vegetables are ready, strain away the water and put into a tureen; make soup boiling hot, and pour on to them.
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https://paperspast.natlib.govt.nz/newspapers/OW19050503.2.209.10
Bibliographic details
Otago Witness, Issue 2668, 3 May 1905, Page 67
Word Count
103SPRING SOUP. Otago Witness, Issue 2668, 3 May 1905, Page 67
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