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Mussels, Soup Of

The basis of this soup may be either a fish or meat stock. Take half the quantity of stock required for the soup, mix with it a pint of pounded mussels, previously boiled and the beards taken off. Pound also in a mortar the hard-boiled yolks of three eggs, with a lump of butter, a little mace, cayenne, and salt; boil for thirty minutes, then strain. Add the remainder of the stock, and simmer for a few minutes longer. Put in another pint of mussels, and make hot, but do not let the soup boil. Serve with toasted sippets. If liked, the recipes for OYSTER SOUP may be followed, mussels being used instead of oysters.