2 quarts White Stock--6d.

1 pint Milk--2 1/2d.

1 oz. Sage

1 Leek

1 Fagot of Herbs

1 doz. White Peppercorn

Salt--1 1/2d.

Total Cost--10d.

Time--One Hour.

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.