Crust Soup.
- 1 quart of dry crusts, the more stale the better, if sweet.
- 2 cups of yesterday’s soup.
- 2 cups of boiling water.
- 1 onion.
- 3 great spoonfuls of butter.
- 2 eggs.
- Salt and pepper.
- A little chopped parsley.
Pour the boiling water upon the crusts, which should be broken small. Set in a pot of boiling water for one hour, with a small onion minced fine, and the seasoning. Meanwhile skim the cold soup (or any good gravy) and heat to a boil. At the end of the hour, add the butter to the bread, and cover ten minutes longer. Then turn into the soup; beat up the bread and stir in the parsley. Simmer fifteen minutes, beat the eggs light, pour a little of the soup upon them to heat them before stirring them well into the contents of the kettle. Take from the fire at once, lest the eggs should curdle.