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Leek Soup

Mix two tablespoonfuls of oatmeal with a small quantity of cold water, put it in a saucepan, stir in about one quart of boiling mutton broth, adding it by degrees, then throw in as many leeks as are required, and boil until tender and the liquor is of the consistency of cream. Remove the pan from the fire, stir in the yolks of two eggs beaten up in a little of the broth, turn the whole into a tureen and serve.