Take two quarts of good beef or veal soup stock—which is better for being boiled the day before; into this put a quart of young green peas, heads of lettuce, and a sprig of mint; add salt and pepper to taste.
DRIED SPLIT-PEA SOUP
Take a good beef marrow-bone of one or two pounds weight, or the remains of roast beef-bones and gravy; add a slice of ham. Put these in a pot with a gallon of cold water; throw in the pot two cups of split peas or small white beans, two carrots, two turnips, two large onions or three small ones, a stalk of celery cut in pieces, a bunch of thyme, and a teaspoonful of mixed black and red pepper. When the vegetables are quite soft, which will be in about two hours, take the soup from the fire, strain it through a sieve or coarse cloth; add salt, and put on the fire again and boil for a few moments; then pour it over toasted bread.
GREEN CORN SOUP. VERY DELICATE
Cut corn from the cob until you have at least a pint; cover it with a quart of sweet milk. Let it boil half an hour, add a teaspoonful of salt, skim it carefully, then throw into it a piece of butter the size of a hen’s-egg and pepper to suit your taste. Serve with rolls or toasted bread.
OYSTER SOUP. DELICATE
Take the oysters from their liquor. To every quart of the liquor add a pint of water or milk (milk is preferable); season with salt, pepper, butter, and toasted bread-crumbs that have been toasted and pounded. When this has boiled, put in a quart of oysters to two quarts of liquor. Let all boil a few minutes, and serve.
ANOTHER OYSTER SOUP. VERY STRENGTHENING
Take a knuckle of veal or a piece of lamb; allow a quart of water and a teaspoonful of salt to each pound; set it over the fire, let it come to a boil, skim it well and then set it back on the stove. Let it simmer for two hours. This will form a fine, strong, nourishing stock for the soup. Take out the meat, and skim the stock clear; put in half a pound of rolled crackers and a quart of nice oysters. Let it boil up, and finish by putting in a large tablespoonful of butter, and pepper and salt to taste. Macaroni or vermicelli can be substituted for the crackers, if preferred.
TURTLE SOUP FOR A LARGE COMPANY, NO. 1