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.