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.