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Classic
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page 105
pint of split peas, or a quart of whole ones, twelve carrots, six turnips, six
potatoes, six lame onions, a bunch of sweet herbs, and two heads of celery.
Simmer them without the meat, till the vegetables are done enough to pulp with
the peas through a sieve; and the soup will then be about the thickness of
cream. Season it with pepper, salt, mace, allspice, a clove or two, and a little
Cayenne, all in fine powder. If the peas are bad, the soup may not be thick
enough; then boil in it a slice of roll, and put it through the colander; or add
a little rice-flour, mixing it by degrees.
For the Ragout,
cut the nicest part of the head, the kernels, and part of the fat of the root of
the tongue, into small thick pieces. Rub these with some of the above seasoning,
as you put them into a quart of the liquor, kept out for that purpose before the
vegetables were added; flour well, and simmer them till nicely tender. Then put
a little mushroom and walnut-ketchup, a little soy, a glass of port wine, and a
tea-spoonful of made mustard; and boil all up together before served. If for
company, small eggs and forcemeat-ball.
This way furnishes an excellent soup and a ragout at a small expense, and they
are not common. The other part will warm for the family.
Soup -la-sap.
Boil half a pound of grated potatoes, a pound of beef sliced thin, a pint of
grey peas, an onion, and three ounces of rice, in six pints of water, to five;
strain it through a colander; then pulp the peas to it, and turn it into a
sauce-pan again with two heads of celery sliced. Stew it tender, and add pepper
and salt; and when you serve, add also fried bread.
Portable Soup.
Boil one or two knuckles of veal, one or two shins of beef, and three pounds of
beef, in as much water only as will cover them. Take the marrow out of the
bones; put any sort of spice you like, and three large onions. When the meat is
done to rags, strain it off, and put it
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