Medley Soup
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Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- When you have cut the meat from the carcass of the goose, break up the bones;
- put on with the stuffing in two quarts of water, and boil down to one.
- Strain;
- skim;
- add what stock remains in your stock-jar, and simmer half an hour.
- The stuffing should thicken the soup sufficiently, and almost season it.
- Pour out into the tureen.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Sieve