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Xavier, Potage a La

Boil two quarts of white stock with a few fresh vegetables and seasoning, until nicely flavoured, skimming it well. Make a batter by mixing the following ingredients in the order given. Eight ounces Hungarian flour, a teaspoonful of salt, the same of finely-powdered herbs, a fourth as much white pepper, and a good pinch of grated nutmeg; into the centre of this drop three eggs, and, gradually, half a pint of milk, beating all the time from the centre with the back of a large wooden spoon. Beat hard for a few minutes; then, using a ladle perforated like an ordinary colander, put the batter into the boiling soup, stirring as it falls in. The batter should be thin enough to just run through the ladle, but thick enough to just retain its shape in the soup. When boiled for ten to fifteen minutes, remove it from the fire and serve. Grated cheese should be handed round with it. Probable cost, 1s. Y