Cream Soup.
Put the contents of your stock-pot over the fire; add as much boiling water as is needed to make soup for to-day. First, however, take out the sheep’s tongue, and lay it aside. Simmer the soup for one hour; strain and season; return to the fire, and when it is hot, add a tablespoonful of butter rolled in flour; next, the sheep’s tongue, skinned and cut into dice. Boil up; pour into the tureen, and stir in a cup of hot milk in which two beaten eggs have been cooked one minute.