Egg Soup
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Ingredients
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A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock No. 105.

Method
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Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread. _Time_. 1/2 an hour.

Source: Mrs Beeton's Book of Household Management (1861)
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