Make the soup hot in a stewpan, stirring all the time.
Serve with fried croutons of bread.
Note.—This soup is much improved if it is rubbed through a hair sieve, after it has been through the wire sieve.
Pea Soup.
Make according to directions given in preceding recipe, substituting split peas for lentils.
Calf-tail Soup.
- Ingredients—4 calves' tails.
- 1 carrot.
- 1 turnip.
- 1 onion.
- 1 sprig of thyme, parsley, and marjoram.
- A little celery.
- 1 small clove of garlic.
- 1 dozen peppercorns.
- 4 oz. flour.
- 2 quarts of stock.
- Salt.
Method.—Cut the tails into joints.
Put them into a stewpan, with the water; when it simmers put in the vegetables, &c., and cook very gently for four hours.
Remove the pieces of tail, and let the stock get cold.