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| What You Need: |
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Sprigs of sweet herbs (parsley, tarragon, thyme, bay leaf and plenty of mint, tied together in a piece of muslin)
2 pints good stock
2 tablespoons melted butter
A little salt
Pepper to taste
Sliced stale bread, with the crusts removed
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| How To Cook: |
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1. Mix all together, adding sufficient bread to make a really thick mixture.
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2. Bring to the boil over a very low heat, and then take out the herbs.
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3. Turn the soup into a casserole and bake in a moderate oven (350°F) until the top is brown and crusty.
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4. Serve at once.
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