2

quarts White Stock

6d.

1

pint Milk.....

2d.

1

oz. Sage

1d.

1

Leek ......

1

Fagot of Herbs ....

1

doz. White Peppercorns .

Salt.......

Total Cost - 10d. Time - One Hour.

Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving.