CLEAR SOUP (with Dumplings).

2 large English onions
1 teaspoonful of herbs
1/2 teaspoonful of nutmeg
1 carrot
1 turnip
pepper and salt to taste
1 oz. of butter
3 pints of water

Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour,
drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and
throw these into the soup and boil up before serving.