Lexington Soup.
- 2 lbs. of veal.
- 1 lb. of mutton, with some bones.
- 1 onion.
- 1 carrot.
- ½ cup of rice.
- 1 cup of split peas.
- 4 quarts of water.
- Sweet herbs, pepper and salt.
Mince the meat and vegetables and crack the bones. The peas should have been soaked overnight in soft water, the rice washed and picked over. Put all together in your soup-kettle, pour in the water and stew gently, covered, five hours. Should the water waste too much, put in more from the tea-kettle. At the end of this time, strain, rubbing the vegetables through a colander. Return to the fire, season, and boil slowly ten minutes, skimming carefully. Put sliced lemon, from which the yellow rind has been pared, into the tureen, and pour the soup upon it. Serve a slice in each plateful.