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WHITE SOUP (another way) (Take three pints of good white)

Take three pints of good white stock entirely free from fat and sediment, put it into a stewpan, and let it heat gently. Blanch two ounces of sweet almonds, and pound them to a paste in a marble mortar with a little water to keep them from oiling. Mince and pound with them a slice of dressed veal or fowl, and add a table-spoonful of stale bread-crumbs and a small blade of mace, finely powdered. When the mixture is smooth, stir it very gradually into a pint of cream, and add a pint of the stock; put into it an inch of thin lemon-rind, and simmer over the fire for a few minutes. Stir into it as much of the stock as will make it of the thickness of cream, and simmer the soup gently for half an hour. Remove the lemon-rind, and serve the soup with toasted sippets. If liked, arrowroot, ground rice, or common flour may be used instead of the almonds; and, when cream cannot be had, new milk mixed with the yolks of eggs may be used instead. The eggs should be beaten in the soup tureen; they should be mixed with a table-spoonful of the milk, the rest of the milk (boiling) should be added gradually, and the soup poured in. By increasing the quantities and preserving the proportions, a large quantity of soup may be made. Time to simmer the thickening in the soup, half an hour. Sufficient for eight or nine persons.