1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.
Beat up the dripping till quite white; pour some boiling water over the egg, then break it into the dripping; stir these together, then add the flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces the size of a large walnut, into the boiling soup, and cook about 15 minutes.
Savoury Custard. Time—40 minutes.
3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.
MILK SOUPS.
Artichoke or Turnip Soup. Time—1 hour.
1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good butter, salt, pepper, and a little sugar.
Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.