|Method:||Boil the vegetables in the water 2-1/2 hours; stir them often,
and if the water boils away too quickly, add more, as there should be 2
quarts of soup when done. Mix up in a basin the butter and flour,
mustard, salt, and pepper, with a teacupful of cold water; stir in the
soup, and boil 10 minutes. Have ready the yolks of the eggs in the
tureen; pour on, stir well, and serve.