Soup à l’Italienne.
Take the fat from the top of the reserved stock, strain it and heat to scalding. Heat in another vessel a pint of milk, pour it upon three beaten eggs; return to the saucepan with a little salt and a pinch of soda, and cook two minutes, stirring all the while. Have ready four tablespoonfuls of grated cheese in the bottom of a tureen, pour in, first, the milk and eggs, then the soup. Stir all up well, and serve.