Selasa, 21 Juli 2009

2 pints of water,
1 pint of milk,
1 large tablespoonful of capers,
1/2 lemon,
2 eggs,
1-1/2 oz. of Allinson fine wheatmeal,
1/2 oz. of butter, pepper and salt to taste.
Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

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