- 1½ pints soaked haricot beans.
- 3 quarts water.
- 2 large carrots.
- 2 large turnips.
- 1 large onion.
- 1 leek.
- 2 ounces butter.
- 2 teaspoons salt.
- 2 dozen peppercorns.
- ½ ounce curry powder.
- ½ ounce flour.
Place the beans, water, onion and leek in a large saucepan and place on the fire. Slice the carrots and turnips and fry in one ounce of butter until slightly brown. Add them to the beans and boil altogether for one hour, then add salt and peppercorns. Boil for another hour, strain, return to the saucepan and thicken with the flour, curry powder, and one ounce of butter made into a paste. Stir until it has boiled for three minutes. Strain again if necessary before serving. Serve boiled rice in another dish.
[No. 14.]—Oatmeal Soup.
- 3 carrots.
- 3 turnips.
- 3 onions.
- 3 tablespoons coarse oatmeal.
- 1 stick of celery.
- 5 pints water.
- 2½ ounces butter.
- 2 teaspoons salt.
- 1 dozen peppercorns.
- 1 tablespoon chopped parsley.
Dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.
[No. 15.]—Onion Soup.
- 6 onions.
- 2 Spanish ditto.
- 4 potatoes.
- 1 quart water.
- 2 teaspoons salt.
- 2 teaspoons sago.
- 1½ ounces butter.
- 1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.
Dissolve the butter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently. In the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. Boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain.