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Scotch Leek Soup

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

You make this soup to most advantage the day after a leg of mutton has

been boiled, into the liquor from which put four large leeks, cut in

pieces. Season with pepper and salt, and let it boil gently for a

quarter of an hour. Mix half a pint of oatmeal with cold water till

quite smooth; pour this into the soup; let it simmer gently half an hour

longer; and serve it up.

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