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.

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