Then remove the cake of fat formed on top of soup and add it to drippings for frying.

The broth may be kept several days if poured into a glass jar and set on ice.

When wanted to serve, heat 1 pint of broth, add 2 tablespoonfuls of cream to yolks of 2 eggs.

Stir well.
Pour boiling hot broth over the cream and yolks of eggs and serve at once in bouillon cups.

Serve crackers also.