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Brabant Broth.

TO MAKE TWO QUARTS.

Ingredients.

2 quarts of White Stock. Spinach. Sorrel.

Method.

1. Put two quarts of good white stock into a clean saucepan, with a handful of coarsely shredded spinach and a few leaves of sorrel. 2. Let these stew in the stock till tender. 3. Add a little pepper and salt and half a teaspoonful of sugar. Take half a pint of cream or a pint of milk and beat it up with the yolks of four eggs, and just before serving mix the liaison with the soup.

PRECAUTIONS.-Be careful with the sorrel, the acid flavour is sometimes objectionable.

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