Sorrel Soup

Pick off the stems and wash the leaves of a quart of sorrel, boil in

salted water, drain and chop fine, mix butter and flour in a saucepan

and when the butter is melted turn in the sorrel and let cook for a

couple of minutes. Add three pints of beef or veal stock well seasoned

and stir until it boils. Just before serving beat up two eggs and turn

over them the boiling soup, which will cook them sufficiently. A sliced

onion, or a few blades of chives boiled with the sorrel is a welcome

flavor occasionally, also the stock may be half meat stock and half

cream or milk.