- Game bouillon as in [No. 9]
- 1–3 tbsps. of sherry
- ¼ cupful of French sago
Preparation: Mix the sherry with the sago, add the hot bouillon and boil for 12 minutes.
No. 12—ROLL SOUP WITH BOUILLON.
Ingredients for 1 pint.
- Bouillon as in No. [1], [2], [3] or [6]
- ½ cup of grated wheat flour rolls
- 1 tsp. of butter
- Yolk of 1 egg
- 1 tsp. of cream
Preparation: Rolls must be stale, grate them, heat with the butter on the stove, but do not get them yellow or brown in color, then add the bouillon and boil slowly for 20 minutes. Stir yolk of egg and the cream into the soup and rub through a sieve.
No. 13—BARLEY GRUEL.
Ingredients for 1 pint.
Preparation: Rinse the barley with 1 cupful of boiling water, put over the fire in ¾ pint of water and boil slowly for 1½ hours; then add the bouillon, and boil slowly for another hour, rub through a sieve, heat again and serve.