Vegetable Soup (I)

Ingredients

• 7 oz carrot
• 10 oz parsnip
• 10 oz potato, cut into thin slices
• 1-1/4 oz butter
• 5 teaspoonful flour
• a teaspoonful of made mustard
• salt and pepper to taste
• the yolks of 2 eggs
• rather more than 2 quarts of water

Instructions

1. Boil the vegetables in the water 2-1/2 hours;
2. stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done.
3. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water;
4. stir in the soup, and boil 10 minutes.
5. Have ready the yolks of the eggs in the tureen;
6. pour on, stir well, and serve.