_Ingredients._—A tablespoonful of flour, 4 eggs, 2 small blades of
finely-pounded mace, 2 quarts of stock. _Mode._—Beat up the flour
smoothly in a teaspoonful of cold stock, and put in the eggs; throw
them into boiling stock, stirring all the time. Simmer for ¼ of an
hour. Season and serve with a French roll in the tureen or fried
sippets of bread. _Time._—½ an hour. _Average cost_, 11_d._ per quart.
_Seasonable_ all the year. _Sufficient_ for 8 persons.