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ONION SOUP (another way)

Peel and slice a dozen moderate-sized onions, and put them into a stewpan, with three pints of boiling stock (the liquid in which a leg of mutton has been boiled will answer very well for the purpose), two ounces of lean ham, finely minced, a large carrot, a large turnip, a small parsnip, a few of the outside sticks of a head of celery, a bunch of sweet herbs, a quarter of an ounce of white pepper, and a little salt. Simmer gently for one hour and a half, then press the soup with the vegetables through a hair-sieve, and when cold mix in the yolks of three well-beaten eggs, and half a pint of new milk. The soup may be stirred over the fire until quite hot, but it must not boil after the eggs and milk are added. If liked, this soup may be thickened with a table-spoonful of ground rice. Sufficient for five or six persons. Probable cost, 1s., exclusive of the stock.