- 3 lbs. veal—cut into small pieces.
- ½ lb. salt pork.
- 3 bunches asparagus.
- 1 gallon water.
Cut the entire stalk of the asparagus into pieces an inch long, and when the meat has boiled one hour, add half of the vegetable to the liquor in the pot. Boil two hours longer and strain, pressing the asparagus pulp very hard to extract all the green coloring. Add the other half of the asparagus—(the heads only, which should be kept in cold water until you are ready for them), and boil twenty minutes more. Then proceed as with the asparagus white soup, omitting the milk, thickening, and salt. The pork will supply the latter seasoning.
Tomato (Winter soup.) ✠
- 3 lbs. beef.
- 1 qt. canned tomatoes.
- 1 gallon water.
- A little onion.
- Pepper and salt.
Let the meat and water boil for two hours, until the liquid is reduced to little more than two quarts. Then stir in the tomatoes, and stew all slowly for three-quarters of an hour longer. Season to taste, strain, and serve.
Tomato (Summer soup). ✠
- 2½ lbs. veal, or lamb.
- 1 gallon water.
- 2 qts. fresh tomatoes, peeled and cut up fine.
- 1 tablespoonful butter.
- 1 teaspoonful white sugar.
- Pepper and salt. Chopped parsley.
Boil the meat to shreds and the water down to two quarts. Strain the liquor, put in the tomatoes, stirring them very hard that they may dissolve thoroughly; boil half an hour. Season with parsley or any other green herb you may prefer, pepper, and salt. Strain again, and stir in a tablespoonful of butter, with a teaspoonful of white sugar, before pouring into the tureen.
This soup is more palatable still if made with the broth in which chickens were boiled for yesterday’s dinner.