2 quarts White Stock--6d.
1 pint Milk--2 1/2d.
1 oz. Sage
1 Fagot of Herbs
1 doz. White Peppercorn
Put the stock into a stewpan; slice in the leek and add the
fagot of herbs and the peppercorns. Boil them together for half an
hour, strain out the vegetables and return to the saucepan; stir in the
sage and continue stirring until it is clear and the soup is thick;
pour in the boiling milk, boil up and pour into a tureen. Sprinkle
finely chopped parsley on the top before serving.