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Classic
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page 111
pieces, not two small, and boil them till they are very tender, strain your soup
off into a clean stew-pan; put your herbs in, with a good piece of butter
stirred in it till the butter is melted, and let it boil for some time, till it
is very smooth. If any scum arises, take it off very clean: soak a small French
roll, nicely rasped, in some of the soup; put it in the middle of the dish, pour
in your soup, and send it to table.
To make onion Soup.
First, put a tea-kettle of water on to boil, then slice six Spanish onions, or
some of the largest onions you have got; flour them pretty well, then put them
into a stew-pan that will hold about three quarts, fry them in butter till they
are of a fine brown, but not burnt: pour in boiling water sufficient to fill the
soup dish you intend; let it boil, and take half a pound of butter rolled in
flour, break it in, and keep it stirring till your butter is melted: as it
boils, scum it very well, and put in a little pepper and salt; cut a French roll
into slices, and set it before the fire to crisp; poach seven or eight eggs very
nicely; cut off all the rugged part of the whites, drain the water from them,
and lay them upon every slice of roll; pour your soup into the dish, and put the
bread and eggs carefully into the dish with a skimmer. If you have any spinach
boiled, lay a leaf between every piece of roll, and send it to table.
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