Princess Soup

Separate the meat from the bones of a cold roasted fowl, chop the meat, place it
in a mortar, and pound it well. Put the bones and trimmings of the fowl into a
saucepan with one pint of boiling veal stock, and boil for half an hour. Peel and
cut into slices four large cucumbers ; put one-fourth pound of butter in a stewpan to
melt ; then put in two or three sliced onions, one-half pound of lean ham, one or
two sprigs of basil, two bay leaves and the sliced cucumbers. Fry them over a brisk
fire for a few minutes, then pour in one pint of broth, and let it simmer for half an
horar ; add the pounded fowl, four tablespoonfuls of sago, and four tablespoonfuls of
flour, and stir until well mixed ; pour in the broth from the chicken bones, and boil
the whole gently for twenty minutes. Pass the soup through a fine hair sieve into
another stewpan, and stir it over the fire until boiling ; pour in one quart of boiling
milk, skim it, and season with salt and one teaspoonful of sugar. Put the slices of
cucumbers into a soup tureen with one-half pint of boiled green peas and one teacupful
of thick cream, pour in the soup, stir until well mixed, and then serve it. Should
the soup be too thick, add a little more milk of broth before turning it into the tureen.