Thursday, February 4, 2010

CAPER SOUP

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter,
pepper and salt to taste. Boil the milk and water and butter, with
seasoning to taste; thicken it with the wheatmeal rubbed smooth with
a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and serve.

No comments:

Post a Comment