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Almond Soup

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1859

Take a neck of veal, and the scrag end of a leg of mutton, chop them in small pieces, put them in a large pan; cut in a turnip with a blade or two of mace, and five quarts of water; set it over the fire, and let it boil gently till it is reduced to two quarts, then strain it through a hair sieve into a clear pot, and put in six ounces of almonds, blanched and beat fine; half a pint of thick cream, and as much pepper as you please. Have ready three small rolls, the size of a tea-cup (if larger, they will not look well, and will drink up too much of the soup. Blanch a few almonds, cut them lengthwise, stick them all over the rolls, and put the roll in your soup tureen; then pour the soup upon the roll.

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