- 3 good-sized parsnips.
- 2 potatoes.
- 1 large onion.
- 1½ ounces butter.
- 1 quart water.
- 1 teaspoon salt.
- 1 dozen peppercorns.
- 2 teaspoons sago.
Dissolve the butter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot.
[No. 17.]—Pea Soup.
- 1 pint soaked peas.
- 1 ounce butter.
- 2½ pints water.
- 1 stick of celery.
- 1½ teaspoons salt.
- 1 large carrot.
- 1 large turnip.
- 1 large onion.
- 1 dozen peppercorns.
- ½ teaspoon mixed herbs.
Dissolve the butter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. In the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pass through a sieve, rubbing the vegetables through with a wooden spoon.
[No. 18.]—Dried Green Pea Soup.
- 1½ pints soaked green peas.
- 1 large onion.
- 1 large carrot.
- 1 large turnip.
- 2 quarts water.
- 1 ounce butter.
- 1 teaspoon salt.
- 1 dozen peppercorns.
Dissolve the butter in a large saucepan, place in the peas (which must have been carefully picked over), the vegetables sliced, and the peppercorns. Boil gently three hours, add salt, and rub through a wire sieve with a wooden spoon. Serve with sippets of toast.
[No. 19.]—Fresh Green Pea Soup.
- 2 pints of shelled green peas.
- 1 ounce butter.
- A handful of mint.
- 1 cabbage lettuce.
- 3 pints of water.
- 1½ teaspoons of salt.
- 1 onion.
- 1 lump of sugar.