Sorrel Soop with Eggs

Method

‘Your stock must be made with a Knucle of Veal and a Neck of Mutton, well skim’d and clean; put a Faggot of Herbs; season with Pepper, Salt, Cloves and Mace, and when it is well boiled and tender strain all off; then let it settle a little, and skim off all the Fat off; then take your Sorrel and chop it, but not too small, and pass it in brown Butter; put in your Broth and some slices of French Bread; stove in the Middle of a Fowl, or a Piece of Neck of Mutton; then garnish your Dish with Slices of fry’d Bread and some stewed Sorrel, and poach six Eggs, and lay round the Dish, or in your Soop; so serve away hot.’

From The Complete City and Country Cook by Charles Carter, 1736.

Loading
Loading
Loading