Green Asparagus Soup.
- 3 lbs. knuckle of veal.
- ½ lb. streaked salt pork.
- 3 bunches of asparagus.
- 4 quarts of water.
- 1 pint of spinach leaves.
- Pepper and salt.
- 1 small onion, sliced.
- Butter and sugar.
Put the veal, pork, onion, and the hard parts of the asparagus-stalks—all cut up fine—on in the water, and boil gently four hours. Meanwhile cook the spinach tender in a little water; chop and squeeze it through double tarlatan back into the cupful of water in which it was boiled. Add a lump of sugar to the green liquid. Strain the soup; season, boil once, and skim; put in the green heads of the asparagus (kept until now in cold water) and boil slowly twenty minutes. Stir in two tablespoonfuls of butter, rolled in flour, and when this has boiled a minute, the green water. Simmer five minutes more, and pour out. Dip up from the bottom with each ladleful in helping the soup.