2. CUCUMBER SOOP.
Take a houghil of beef, break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of bread, and serve it up with toasts of bread or French roll.
3. To make HARE SOOP.
Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls. Garnish your dish with boil'd spinage and turnips, cut it in thin square slices.
4. To make Green PEASE SOOP.
Take a neck of mutton, and a knuckle of veal, make of them a little good gravy; then take half a peck of the greenest young peas, boil and beat them to a pulp in a marble mortar; then put to them a little of the gravy; strain them through a hair sieve to take out all the pulp; put all together, with a little salt and whole pepper; then boil it a little, and if you think the soop not green enough, boil a handful of spinage very tender, rub it through a hair-sieve, and put into the soop with one spoonful of wheat-flour, to keep it from running: You must not let it boil after the spinage is put in, it will discolour it; then cut white bread in little diamonds, fry them in butter while crisp, and put it into a dish, with a few whole peas. Garnish your dish with creed rice, and red beet-root.
You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease.
5. To make ONION SOOP.
Take four or five large onions, pill and boil them in milk and water whilst tender, (shifting them two or three times in the boiling) beat 'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and put them into a little sweet gravy; then fry a few slices of veal, and two or three slices of lean bacon; beat them in a marble mortar as small as forc'd-meat; put it into your stew-pan with the gravy and onions, and boil them; mix a spoonful of wheat-flour with a little water, and put it into the soop to keep it from running; strain all through a cullender, season it to your taste; then put into the dish a little spinage stew'd in butter, and a little crisp bread; so serve it up.
6. Common PEASE SOOP in Winter.
Take a quart of good boiling pease which put into a pot with a gallon of soft water whilst cold; add thereto a little beef or mutton, a little hung beef or bacon, and two or three large onions; boil all together while your soop is thick; salt it to your taste, and thicken it with a little wheat-flour; strain it thro' a cullender, boil a little sellery, cut it in small pieces, with a little crisp bread, and crisp a little spinage, as you would do parsley, then put it in a dish, and serve it up. Garnish your dish with raspings of bread.
7. To make PEASE SOOP in Lent.
Take a quart of pease, put them into a pot with a gallon of water, two or three large onions, half a dozen anchovies, a little whole pepper and salt; boil all together whilst your soop is thick; strain it into a stew-pan through a cullender, and put six ounces of butter (work'd in flour) into the soop to thicken it; also put in a little boil'd sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; so serve it up.