Ingredients.—½ a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock. Mode.—Put in a clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup. Time.—¾ of an hour. Average cost, 1s. per quart. Seasonable from May to October. Sufficient for 8 persons.
SOUP, Stew.
Ingredients.—2 lbs. of beef, 5 onions, 5 turnips, ¾ lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water. Mode.—Cut the beef up in small pieces, add the other ingredients, and boil gently for 2½ hours. Oatmeal or potatoes would be a great improvement. Time.—2½ hours. Average cost, 6d. per quart. Seasonable in winter. Sufficient for 6 persons.
SOUP, Stew.
Ingredients.—½ lb. of beef, mutton, or pork; ½ pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of rice, 2 quarts of water. Mode.—Cut the meat in small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for 3 hours; thicken with the oatmeal, boil for another ¼ hour, stirring all the time, and season with pepper and salt. Time.—3¼ hours. Average cost, 4d. per quart. Seasonable in winter. Sufficient for 8 persons.
Note.—This soup may be made of the liquor in which tripe has been boiled, by adding vegetables, seasoning, rice, &c.
SOUP, Stew, of Salt Meat.
Ingredients.—Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water. Mode.—Cut up the meat small, add the water, and let it simmer for 2¾ hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve. Time.—2 hours. Average cost, 3d. per quart without the meat. Seasonable in winter. Sufficient for 6 persons.
Note.—If rice is used instead of oatmeal, put it in with the vegetables.