Cracker Soup.
- The cracked bone of the cold lamb.
- 1 lb. lean mutton, chopped up.
- ½ lb. Boston crackers, split.
- 2 quarts of cold water.
- 2 cups boiling milk, with a pinch of soda stirred in.
- 2 tablespoonfuls of butter, cut up in one teaspoonful of flour.
- Pepper, salt, and a pinch of mace.
- 1 sliced onion.
- A little chopped parsley.
Put meat, onion, and bones on in the water and cook slowly two hours. Strain and cool, and take off every particle of fat. While the soup is cooling, put your crackers into a bowl, or tin pail, salting and peppering them. Pour on the milk, cover closely, and set for half an hour in boiling water at one side of the range. Return the broth to the fire, season and skim as it heats. Now strain the milk from the crackers, if it be not all absorbed, and turn them, with care, into your tureen. They should be like a jelly, yet retain their shape. Stir into the soup the floured butter and parsley; boil one minute and pour slowly upon the crackers. Set the tureen in hot water—covered—ten minutes, before sending to the table.