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Classic
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page 16
some chopped parsley; pour some soup on by degrees, stir it well, and pour it
into the pot, continuing to stir until it has boiled two or three minutes to
take off the raw taste of the eggs. If the cream be not perfectly sweet, and the
eggs quite new, the thickening will curdle in the soup.
For a change you may put a dozen ripe tomatos in, first taking off their skins,
by letting them stand a few minutes in hot water, when they may be easily
peeled. When made in this way you must thicken it with the flour only. Any part
of the veal may be used, but the shin or knuckle is the nicest.
OYSTER SOUP.
WASH and drain two quarts of oysters, put them on with three quarts of water,
three onions chopped up, two or three slices of lean ham, pepper and salt; boil
it till reduced one-half, strain it through a sieve, return the liquid into the
pot, put in one quart of fresh oysters, boil it till they are sufficiently done,
and thicken the soup with four spoonsful of flour, two gills of rich cream, and
the yelks of six new laid eggs beaten well; boil it a few minutes after the
thickening is put in. Take care that it does not curdle, and that the flour is
not in lumps; serve it up with the last oysters that were put in. If the flavour
of thyme be agreeable, you may put in a little, but take care that it does not
boil in it long enough to discolour the soup.
BARLEY SOUP.
PUT on three gills of barley, three quarts of water, a few onions cut up, six
carrots scraped and cut into dice, an equal quantity of turnips cut small; boil
it
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