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Onion Soup No 3

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

Take two quarts of strong broth made of beef; twelve onions; cut these

in four quarters, lay them in water an hour to soak. Brown four ounces

of butter, put the onions into it, with some pepper and salt, cover them

close, and let them stew till tender: cut a French loaf into slices, or

sippets, and fry them in fresh butter; put them into your dish, and boil

your onions and butter in your soup. When done enough, squeeze in the

juice of a lemon, and pour it into your dish with the fried sippets. You

may add poached eggs, if it pleases your palate.

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