Required: Half a pound of sorrel. Four ounces of butter. One ounce of cornflour. Three yolks of eggs. One gill of milk. Half a gill of cream. Three pints of stock. Salt, pepper, and a pinch of castor sugar. (Sufficient for eight Persons.)

Wash the sorrel very carefully, removing the stalks and thickest ribs.

Put it in a saucepan with the butter, and stir these over the fire for a few minutes. Mix the flour smoothly with a little cold water, pour the stock gradually on to it, then pour these on to the sorrel. Bring it to the boil, let it cook for a few minutes, skimming it well. Rub all through a sieve, and put it back in the saucepan. Beat up the yolks of the eggs, adding the milk and cream to them. Bring the sieved soup to the boil, let it cool slightly, then add the eggs and cream, and stir it over the fire for a few minutes to make it quite hot without actually boiling. Add the sugar, salt and pepper. Serve in a hot tureen. Cost, about 11d.