Use soft water to boil white peas, and let the peas be whole; but pump water will make green peas-soup of a better colour.
A good tureen of peas-soup may be made from the liquor of pork, mutton, or beef.
The lean of hams or gammon of bacon should be used when Stock is made; but if the former, first give it a boil in water, before you put it in, else it will turn the soup red.
The sediment of gravies, &c. that have stood to be cold, should never be used.
A clear jelly of cow-heels makes a great improvement to gravies and soups.
A lump of clarified butter, thoroughly mixed with flour and boiled with the soup will give it a richness and a greater consistency, if required.—A little tarragon added, just before it is served up, will give it an agreeable flavour.
All soups should be sent to table quite hot.
Cullis, or brown gravy, is made with lean veal and ham or gammon, and sweet herbs, &c.
Bechamel, or white sauce, is made in the same way, but is not browned; it must be improved by the addition of equal quantities of good broth and thick cream simmered with it half an hour, before it is strained off.
The articles used in thickening, seasoning, and flavouring broths and soups, are chiefly bread, flour, oatmeal, peas, rice, Scotch and pearl-barley, isinglass, maccaroni, turnips, beet, carrots, mushrooms, garlick, onions, shallots, cress, parsley, thyme, sage, mint, and other sweet and savoury herbs; also allspice, cinnamon, cloves, mace, nutmeg, ginger, pepper, lemon-juice, essence of anchovies, &c. these combined with wine and mushroom catsup, form an endless variety for flavouring and seasoning broths and soups.