2 large English onions 1 teaspoonful of herbs ½ teaspoonful of nutmeg 1 carrot 1 turnip pepper and salt to taste 1 oz. of butter 3 pints of water
How to cook Clear Soup with Dumplings:
Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water.
Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings.
How to make the dumplings:
½ pint of clear soup 4 eggs a little nutmeg pepper and salt to taste.
Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt.
Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.
