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Potage Sante

Have in a saucepan three ounces lean salt pork cut into small pieces, one sliced white onion, three small sliced leeks, two sprigs bay leaf and one tablespoon melted butter. Place the pan on the fire, stir with a wooden spoon and cook until a nice golden colour; add six large, peeled, well-washed and sliced raw potatoes; moisten with two and a half quarts hot water; season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg. Mix all well together; cover the pan and let slowly simmer for forty-five minutes. Carefully clean and suppress the stalks of one quart fresh sorrel, cut into thin slice. Place in a saucepan with half ounce butter and briskly cook for five minutes, continually mixing with a wooden spoon. Then strain the puree into the sorrel pan through a Chinese strainer; mix all well together and let boil for thirty minutes; add a pint cold milk; mix again and let it come to a boil; then add one egg yolk beaten up in half a gill cream; mix well, heat without boiling for two minutes. Pour into a hot soup tureen and serve.