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German Asparagus Soup

Make two quarts of good white soup, either from bones or fresh meat (see STOCK). Season it with salt and pepper, and thicken with a little flour, mixed in milk till it is of the consistence of cream. Cut the green part of one hundred heads of asparagus into pieces, three-quarters of an inch long, put them into the saucepan, and boil until they are tender, but they must not be overcooked. If it is desired that the soup should be a little richer, add the yolks of three eggs, mixed with a little milk. The soup must be drawn from the fire a minute or two before the eggs are put in, and it must not boil after they are added. Time, one hour, exclusive of the stock. Sufficient for six or seven persons. Probable cost, 9d. per quart.