SORREL SOUP (French) (3)

1 lb. of sorrel
1 oz. of butter
2 tablespoonfuls of Allinson fine wheatmeal
2 quarts of water
pepper and salt
2 eggs

Pick and wash the sorrel and drain the water. Set it over the fire with the butter
and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel for 5 minutes; add the water, pepper and salt to taste, and let the soup simmer for 1/2 an hour; before serving add the eggs well beaten, but do not allow them to boil, as this would make them curdle; serve with sippets of toast.