From: The Thorough Good Cook

Soups: 27. Another Soup Maigre

Cut small four ounces of sorrel, sixteen ounces of celery, and six or eight onions. Fry them in six ounces of butter, and stew them three or four hours in three quarts of water. Season with pepper, salt, and a little mace, and thicken with a tablespoonful of flour, mixed with a teacup full of the soup. Beat up the yolks of two eggs in half a pint of cream, put it into the tureen, with a large slice of bread toasted and cut into dice, and then pour in the stewed ingredients.

Whenever I prescribe cream, consult your dairyman's book. In a multitude of cases good, pure milk will do quite as well.

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