Pea and Potato Soup.
- The liquor in which your beef was boiled on Thursday.
- 10 parboiled potatoes.
- 1 pint of green peas.
- 1 sliced onion.
- ½ cup raw rice.
- Pepper and parsley.
Take the fat from the liquor, and put on with the onion and potatoes, sliced. Cook one hour; strain, rubbing the vegetables through the sieve. Pepper, and return to the fire with the rice, parsley, and peas. Stew half an hour, or until the rice is tender. Pour out and serve. Dip up from the bottom in helping it out.