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Classic
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page 102
or three onions, a pound of lean beef, a pound of mutton, and a pound of the
belly piece of salt pork; boil all together, till your meat is thoroughly
tender, and your soup strong; then strain it through a sieve, and pour it into a
clean sauce-pan; cut and wash three or four large heads of celery, some spinach,
and a little dried mint, rubbed fine; boil it till your celery is tender, then
serve it up with bread cut in dice, and fried brown.
To make green Pease Soup.
Have a knuckle of veal of four pounds, a pint and a half of the oldest green
pease shelled, set them over the fire with five quarts of water; add two or
three blades of mace, a quarter of an ounce of whole pepper, a small onion stuck
with three cloves, and a bunch of sweet herbs; cover it close, and let it boil
till half is wasted; strain it off, and pass your liquor through a sieve, put it
into a clean sauce-pan, with a pint of the youngest pease, the heart of a
cabbage, a lettuce or two, and the white part of three or four heads of celery,
cut small, cover it close, and let it stew for an hour. If you think it is not
thick enough, take some of your soup, and put in half, a spoonful of flour; stir
it in a bason till it is smooth; pour it into your soup; stir it well together,
and let it boil for ten minutes; then dish it up with the crust of a French
roll.
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