Squeeze the juice of half a lemon into the tureen with (or without) a wine-glass of sherry.

Pour in the soup, and serve.

If egg-balls are desired, make them of the yolks of two hard-boiled eggs rubbed fine.
Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon of salt and half a one of pepper, and flour enough to make a dough which can be easily handled.

Roll out; cut into little dice, and make each into a ball by rolling between the palms of the hands.

Boil five minutes in the soup.
MUTTON BROTH.
Prepare and boil as directed for stock.