CLEAR SOUP (with Dumplings).


Minggu, 26 Juli 2009

2 large English onions,
1 teaspoonful of herbs,
1/2 teaspoonful of nutmeg,
1 carrot,
1 turnip,
pepper and salt to taste,
1 oz. of butter,
3 pints of water.
Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

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