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Egg Soup

1 quart White Stock,
1 pint of Milk,
3 Yolks of Eggs,
1 oz. Sago,
1 Onion,
Salt and Pepper as necessary

Boil the sago, stock, and onion together till the sago is clear; then take out the onion and season the soup with salt and pepper. Beat the yolks of the eggs in a basin, pour over the boiling milk, strain into the stock. Put over the fire and whisk till it comes to boiling point, but do not let it boil, or it may curdle. Pour into a tureen, sprinkle with chopped parsley, and send some fried bread to table with it.

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