Mrs Beetons Soups Revisited
Egg Soup
2.25lt (4 pints) Medium Stock
4 Eggs
2 Small Blades Ground Mace
1 tbsp Flour
Beat up the flour smoothly in a teaspoonful of cold stock and add the eggs.
Pour into boiling stock, stirring all the time.
Simmer for 15 minutes.
Season and serve with a French roll in the tureen or fried sippets (triangles) of bread.
Time. 30 minutes.
Sufficient for 8 persons.
Seasonable all the year.
EGG SOUP
128. INGREDIENTS - A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock No. 105.
Mode - Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread.
Time. 1/2 an hour.
Average cost,11d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
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