Egg Soup.
Heat all your soup-stock, adding hot water, should there not be two quarts. Cook gently half an hour; strain, pressing all the strength out of the meat; cool, skim off the fat; season; return to the fire, and when it boils, pour upon six beaten raw eggs. Put back into the soup-kettle, and stir until it begins to thicken. It must not boil. Put strips of crisp toast into the tureen, and pour on the soup.