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Herb Soup

Take a handful each of chervil, parsley, spinach, and sorrel, and half a dozen young cabbage lettuces. Wash, drain, and shred them finely, and put them into a stewpan, with four ounces of butter, two or three sliced carrots, and a little pepper and salt. Let them steam for half an hour, shaking the pan occasionally to prevent burning. Pour in three quarts of clear soup, and simmer for twenty minutes. Add a little grated nutmeg. Strain the soup, beat the yolks of three eggs with half a pint of milk, and stir it in gently just before serving. This soup may be varied by the addition of a quart of green peas, a cucumber cut into slices and fried in butter, or a few onions. When peas are put in, however, the sorrel should be omitted. Probable cost, 1s. 6d. per quart. Sufficient for seven or eight persons.