Tapioca Soup.
Remove the fat from your soup-stock; pour off two quarts; heat, and strain through coarse muslin back into the pot. Stir in half a cup of soaked tapioca—the fine-grained—simmer until clear; add half a glass of brown sherry, and serve.
Remove the fat from your soup-stock; pour off two quarts; heat, and strain through coarse muslin back into the pot. Stir in half a cup of soaked tapioca—the fine-grained—simmer until clear; add half a glass of brown sherry, and serve.