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Vegetable Soup, Summer

Take a good quantity of mixed summer vegetables, such as green peas, lettuces, young onions, turnips and carrots, sorrel and leeks, to which may be added a small bunch of chervil and parsley, a cucumber, etc. Chop the roots into small pieces, and slice the bulbs thinly. Supposing there to be a pint of mixed vegetables, put them into a stewpan with a slice of fresh butter, and turn them about with a wooden spoon till they begin to soften, being careful that they are not allowed either to brown or to burn. Pour upon them a quart of veal stock, and season with salt and cayenne and a very small quantity of grated nutmeg. Skim the soup, and simmer gently till the vegetables are all perfectly tender. Stir into it half a pint of boiling cream, and serve with the vegetables in the tureen. If cream cannot be had, a little milk and the yolk of an egg may be used instead. Boil half a pint of milk, and pour it through a strainer into the soup. When the soup is to be served make the tureen quite hot, and throw into it the yolk of an egg. Beat this briskly with a table-spoonful of the soup out of the saucepan; add to it, gradually, six additional spoonfuls. Pour in the remainder of the soup, which should not be quite at the point of boiling, though thoroughly hot. Serve immediately. Time, one hour and a half. Sufficient for five or six persons.