| How To Cook: |
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1. Cut the slices of bread in half and fry in the coloring till quite crisp, then put them in the bottom of a casserole or tureen.
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2. Pour in the vinegar and place the slightly crushed sprigs of mint on top.
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3. Beat the egg slightly, add the seasoning and pour it over the toast.
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4. Pour in sufficient boiling broth to serve the required number of portions, cover the casserole and let the soup simmer for 2 minutes.
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5. Sprinkle with grated cheese and serve immediately.
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COLORING:
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1. Coloring is made by heating beef suet in a frying pan and adding a chopped onion, chopped red peppers and cayenne.
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