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Soups-Stews  | Time: 2 hours
Sufficient for 8 persons
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Ingredients
- 6 oz. butter
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6 onions sliced
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4 heads of celery
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2 lettuces
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a small bunch of parsley
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2 handfuls of spinach
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3 pieces of bread-crust
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2 blades of mace
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salt to taste
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pepper to taste
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the yolks of 2 eggs
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3 teaspoonfuls of vinegar
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2 quarts of water
| Directions
Melt the butter in a stewpan
Put in the onions to stew gently for 3 or 4 minutes
Then add the celery, spinach, lettuces, and parsley, cut small
Stir the ingredients well for 10 minutes
Now put in the water, bread, seasoning, and mace
Boil gently for 1-1/2 hour
At the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle |
Source: The Book of Household Management by Isabella Beeton (1859)
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Soup a la Crecy
