Cocoa-Nut Soup

Ingredients

• 5 pints veal stock, gravy-soup, or broth
• 5 oz. grated fresh cocoa-nut
• 5 oz. flour of rice
• 1/2 teaspoonful mace
• cayenne
• salt
• 1/4 pint cream
• 1 tablespoonful soy
• 1 tablespoonful lemon-juice
• 1 oz. finely pounded sugar
• 2 glassesful sherry

Instructions

1. Pare the dark rind from a very fresh cocoa-nut and grate it down small on an exceedingly clean, bright grater.
2. Weigh the grated coconut and allow 2 ounces for each quart of soup.
3. Simmer the grated cocoa-nut gently in the stock for one hour.
4. Strain the stock closely from the coconut solids.
5. Mix the rice flour with the cream (or reserved stock if cream is not used), mace, cayenne, and salt.
6. Stir this mixture into the strained stock and simmer for 10 minutes.