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Sorrel And Spinach Soup

(Vaughan’s Vegetable Cook Book)







To one quart of sorrel add a handful of spinach and a few lettuce

leaves. Put them in a frying pan with a large piece of butter and cook

until done. Add two quarts of boiling water, season with salt and pepper

and just before serving add two eggs well beaten into a gill of cream.

This is an excellent soup for an invalid.











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