A Summer Mélange Soup.
- 2 lbs. lean beef, chopped fine.
- 1 quart green peas.
- 1 quart tomatoes, peeled and sliced.
- 1 cucumber, sliced thin.
- 1 sliced onion.
- 1 pint of small string-beans, cut into pieces.
- 3 great spoonfuls of butter, rolled in flour.
- Pepper and salt.
- 4 quarts of cold water.
Put on the meat in the water, and cook, slowly, three hours, to extract every particle of nourishment from the beef. Peel and slice the vegetables, and lay all, except the tomatoes, in cold water for half an hour. At the end of the three hours, strain the soup; return to the pot and put in all the vegetables with salt and pepper. Stew for one hour, covered; stir in the butter and simmer half an hour longer before turning it out.