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Onion Soup No 2

(Soups.) - (The Lady's Own Cookery Book)

Boil three pounds of veal with a handful of sweet herbs, and a little

mace; when well boiled strain it through a sieve, skim off all the fat.

Pare twenty-five onions; boil them soft, rub them through a sieve, and

mix them with the veal gravy and a pint of cream, salt, and cayenne

pepper, to your taste. Give it a boil and serve up; but do not put in

the cream till it comes off the fire.

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