3 pints of unclarified stock
1 / 4 gill each of green peas,
French beans, asparagus tops and chopped lettuce
1 young carrot 1 small onion a bouquet-garni consisting of parsley, thyme, bay leaf
1 / 4 lb of gravy beef,
the white of 1 egg
seasoning
Prepare the vegetables and scoop out some small pea shapes of carrot.
Cook all the vegetables separately in salted water.
Put the stock into a pan with the onion, herbs, finely minced meat, seasoning and white of egg.
Whisk till it boils, then simmer for about 10 minutes.
Strain and re-heat.
Add the prepared vegetables and serve
Cooking time about 1 hour.
Sufficient for 6 persons
