cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a
teaspoonful of made mustard, salt and pepper to taste, the yolks of 2
eggs, rather more than 2 quarts of water.
_Mode_.--Boil the vegetables in the water 2-1/2 hours; stir them often,
and if the water boils away too quickly, add more, as there should be 2
quarts of soup when done. Mix up in a basin the butter and flour,
mustard, salt, and pepper, with a teacupful of cold water; stir in the
soup, and boil 10 minutes. Have ready the yolks of the eggs in the
tureen; pour on, stir well, and serve.
_Time_.--3 hours. _Average cost_, 4d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 8 persons.
II.