White Soup

Put a knuckle of veal, a large fowl, and a pound of lean bacon into a saucepan with six quarts of water, half a pound of rice, two anchovies, a few pepper-corns, a bundle of sweet herbs, two or three onions, and three or four heads of celery, cut in slices, and stew them till the soup is as strong as you wish, and then strain it through a hair sieve into an earthen pan. Let it stand all night; the next day slim it clean, and pour it into a stew pan. Put in hall a pound of sweet almonds, beat fine, boil it a quarter of an hour, and strain it through a lawn sieve. Then put in a pint of cream and the yolk of an egg, stir all together, boil it a few minutes, then pour it into the tureen, and serve it.

Charles Millington, The Housekeeper's Domestic Library, 1805. (In Cooking with Jane Austen by Kirstin Olsen, 2005)