Strain, and set in a cold place.

Next day remove the fat, and put the soup on the fire one hour before it will be wanted.

Break the white and shell of an egg into a bowl; add a spoonful of cold water, and beat a moment; add a little of the hot soup, that the white may mix more thoroughly with the soup, and then pour it into the kettle.

Let all boil slowly for ten minutes; then strain, either through a jelly-bag, or through a thick cloth laid in a sieve or colander.

Do not stir, as this would cloud the soup; and, if not clear and sparkling, strain again.
Return to the fire, and heat to boiling-point, putting a lemon cut in thin slices, and, if liked, a glass of sherry, into the tureen before serving.
A poached egg, or a boiled egg from which the shell has been peeled, is often served with each plate of this soup, which must be clear to deserve its name.
WHITE SOUP.
Veal or chicken must be used for this soup; and the stock must always be prepared the day beforehand, having been flavored with two chopped onions and a cup of cut celery, or celery-seed and other seasoning, in the proportions already given.