Take all the meat off a roast fowl, pound it well in the mortar, put the
bones to boil half an hour in three quarts of boiling stock (No. 7),
peel six good cucumbers, cut them in slices; when this is prepared, put
into a stewpan a quarter of a pound of butter, two onions sliced, half
a pound of lean ham, two bay-leaves, one branch of basil, and the
cucumbers; place the whole over a brisk fire, pass them, five minutes,
add one pint of broth, let it simmer half an hour, then add the pounded
fowl, two ounces of flour, and four spoonfuls of sago, mix the whole
well with a wooden spoon, and pour the broth over it; let it boil about
twenty minutes, then rub it through a tammie, put it into a clean
stewpan and stir it over the fire until it boils; be careful it is not
too thick, put into it a quart of boiling milk, and skim directly, add a
good spoonful of sugar and as much salt as required; put twenty pieces
of cucumber, as No. 103, into the tureen, half a pint of green peas
nicely boiled, and half a gill of good cream, pour the soup over, mix
well, and serve. This soup must not be too thick; in fact it is much
better for all thick soups to be too thin than too thick, but to be
correct dip a wooden spoon into it when quite hot and it should very
lightly adhere to it.