From: The Thorough Good Cook

Soup: 12. Sorrel Soup

Cut and wash a handful of sorrel, a lettuce, and some chervil ; pass them, with a little fresh bacon scraped, melted, and strained, through a tammy. The scraped bacon is cheaper than butter. Place your mixture in a clear meat stock ; add a pinch of sugar, and skin the soup. Boil gently for an hour and a half. Just before serving add four yolks of eggs, with two small pieces of fresh butter ; let it boil up, but keep it stirring, that the egg mixture may mingle smoothly with it ; serve it, not with toasted sippets, but with little '- crusts" of bread fried in dripping, but carefully dried in the hot closet, so that they shall be crisp and not greasy.