To Clarify Stock

Ingredients

• The whites of 2 eggs
• 1/2 pint water
• 2 quart stock

Instructions

1. Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking.
2. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again;
3. then draw it from the fire, and let it settle, until the whites of the eggs become separated.
4. Pass through a fine cloth, and the soup should be clear.