Caper Soup
DIRECTIONS
2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, ½ lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, ½ oz. of butter, pepper and salt to taste. Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.
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(1 votes, average: 5.00 out of 5)
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Very tasty
thank you
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