Put on three gills of barley, three quarts of water, few onions cut up,
six carrots scraped and cut into dice, an equal quantity of turnips cut
small; boil it gently two hours, then put in four or five pounds of the
rack or neck of mutton, a few slices of lean ham, with pepper and salt;
boil it slowly two hours longer and serve it up. Tomatos are an
excellent addition to this soup.
* * * * *
DRIED PEA SOUP.
Take one quart of split peas, or Lima beans, which are better; put them
in three quarts of very soft water with three onions chopped up, pepper
and salt; boil them two hours; mash them well and pass them through a
sieve; return the liquid into the pot, thicken it with a large piece of
butter and flour, put in some slices of nice salt pork, and a large
tea-spoonful of celery seed pounded; boil it till the pork is done, and
serve it up; have some toasted bread cut into dice and fried in butter,
which must be put in the tureen before you pour in the soup.
* * * * *
GREEN PEA SOUP.
Make it exactly as you do the dried pea soup, only in place of the
celery seed, put a handful of mint chopped small, and a pint of young
peas, which must be boiled in the soup till tender; thicken it with a
quarter of a pound of butter, and two spoonsful of flour.
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