- Ingredients—1 lb. of potatoes.
- 1 onion.
- 1 stick of celery.
- 1½ pint of white stock.
- ½ pint of cream or milk.
- Pepper and salt to taste.
Method.—Peel the potatoes, and cut them, as well as the onion and the celery, into thin slices.
Put them in the stock, and simmer gently until tender.
Rub through a tammy-cloth or hair sieve.
Add the cream to the soup, and make it hot.
Serve with fried croutons of bread.
Egyptian Purée or Lentil Soup.
- Ingredients—1 pint of Egyptian lentils.
- 1 good-sized onion.
- Carrot and turnip.
- 3 sticks of celery, or one dessertspoonful of celery seed tied in a piece of muslin.
- 2 quarts of water, or liquor from a leg of mutton.
- Pepper and salt.
Method.—Wash the lentils thoroughly.
Then boil them in the water with the vegetables, cut in small pieces, from two to three hours, stirring occasionally; when quite cooked, rub through a wire sieve; season to taste.