Required: One quart of milk. Half a pint of water. One large Spanish onion. The crumb of two penny French rolls. One gill of cream. One ounce of butter. Two raw yolks of eggs. Three ounces of cooked macaroni. Salt, pepper, nutmeg, and two cloves. (Sufficient for eight.)

Slice the onion and toss it in the butter over the fire for five minutes; then add the milk, previously scalded, and the water. When these boil, add the cloves and crumb of bread (broken small), then simmer the soup gently for half an hour.

Rub it through a hair or fine wire sieve, and then re-boil and season it, using the nutmeg with discretion. Beat up the yolks with the cream, strain them into the soup as soon as it is well off boiling point, and re-heat it without letting it boil again, or the eggs will curdle.

Cut the cooked macaroni into half-inch lengths, add it to the soup, and serve in a hot tureen.

Cost, Is. 6d.