Carrot Soup. No. 2. (Mrs. Lyall.)
Make a strong gravy soup of beef and veal, and when cold
take off the fat; then take a little of the soup and boil in it
2 French rolls and 3 large carrots till quite soft; rub them through
a tammy. Warm the rest of the soup, and add it to the carrots;
stir it well together and boil 1 hour.
When you send it to table, put into the tureen the yolk of
1 egg well beaten and a little cream; stir it whilst pouring it
into the soup; season to your taste.
Lady Parke says, Cut carrots in pieces before boiling in broth, then pound in a mortar and mix with gravy soup, no egg—no cream.