Cut small four ounces of sorrel, sixteen ounces of celery,
and six or eight onions. Fry them in six ounces of butter,
and stew them three or four hours in three quarts of -water.
Season with pepper, salt, and a little mace, and thicken
with a tablespoonful of flour, mixed with a teacupful of
the soup. Beat up the yolks of two eggs in half a pint of
cream, put it into the tureen, with a large slice of bread
toasted and cut into dice, and then pour in the stewed ingredients.
  Whenever I prescribe cream, consult your dairyman's
book. In a multitude of cases good, pure milk will do
quite as well.
 

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