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 Slightly sweetened clear veal stock with small turnip balls served poured over bread discs. “This soup was invented by a philanthropic friend of the Editress, to be distributed among the poor of a considerable village, when the Prince of Wales attained his majority, on the 9th November, 1859” – Mrs.B.  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)PRINCE OF WALES’S SOUP. 148. INGREDIENTS: 12 turnips, 1 lump of sugar, 2 spoonfuls of strong veal stock, salt and white pepper to taste, 2 quarts of very bright stock, No. 105. Mode: Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling; moisten them with stock; put them into a tureen and pour the soup over without shaking, for fear of crumbling the bread, which would spoil the appearance of the soup, and make it look thick. Time: 2 hours. Seasonable: in the winter. Sufficient: for 8 persons. THE PRINCE Of WALES. – This soup was invented by a philanthropic friend of the Editress, to be distributed among the poor of a considerable village, when the Prince of Wales attained his majority, on the 9th November, 1859. Accompanying this fact, the following notice, which appears in “BEETON’S DICTIONARY OF UNIVERSAL INFORMATION” may appropriately be introduced, premising that British princes attain their majority in their 18th year, whilst mortals of ordinary rank do not arrive at that period till their 21st. Search Foods of England for more about: Prince of Wales…  |
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