SOUP MAIGRE (i.e. without Meat)

Name: SOUP MAIGRE (i.e. without Meat)
Cuisine: England
Ingredients: 6 oz butter; 6 onions sliced; 4 head celery; 2 lettuces; a small bunch of parsley; 2 handfuls of spinach; 3 piece bread-crust; 2 blade mace; salt and pepper to taste; the yolks of 2 eggs; 3 teaspoonful vinegar; 2 quart water

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

6 oz butter
6 onions sliced
4 head celery
2 lettuces
a small bunch of parsley
2 handfuls of spinach
3 piece bread-crust
2 blade mace
salt and pepper to taste
the yolks of 2 eggs
3 teaspoonful vinegar
2 quart water

Instructions

Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes;
then add the celery, spinach, lettuces, and parsley, cut small.
Stir the ingredients well for 10 minutes.
Now put in the water, bread, seasoning, and mace.
Boil gently for 1-1/2 hour, and, at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle.