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Classic
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page 101
made into cutlets, and set the remainder on to stew with an onion, a bunch
of herbs, a blade of mace, and five pints of water; cover it close; and let it
do on a slow fire, four or five hours at least. Strain it, and set it by till
next day; then take the fat and sediment from it, and simmer it with turnips cut
into small dice till tender, seasoning it with salt and pepper. Before serving,
rub down half a spoonful of flour with half a pint of good cream, and the size
of a walnut of butter. Let a small roll simmer in the soup till wet through, and
serve this with it. It should be as thick as middling cream.
Old-Peas Soup.
Save the water of boiled perk or beef; and if too salt, put as much fresh water
to it; or use fresh water entirely, with roast-beef bones, a ham or gammon-bone,
or an anchovy or two. Simmer these with some good whole or split peas; the
smaller the quantity of water at first, the better. Simmer till the peas will
pulp through a colander; then set the pulp, and more of the liquor that boiled
the peas, with two carrots, a turnip, a leek, and a stick of celery cut into
bits, to stew till all is quite tender. The last requires less time; an hour
will do for it.
When ready, put fried bread cut into dice, dried mint rubbed fine, pepper, and
(if wanted) salt, into the tureen, and pour the soup in.
Green-Peas Soup.
In shelling the peas, divide the old from the young; put the old ones, with an
ounce of butter, a pint of water, the outside leaves of a lettuce or two, two
onions, pepper, and salt, to stew till you can pulp the peas; and when you have
done so, put to the liquor that stewed them some more water, the hearts and
tender stalks of the lettuces, the young peas, a handful of spinach cut small,
and salt and pepper to relish properly, and stew till quite soft. If the soup is
too thin, or not rich enough, either of these faults may be removed by ounce or
two of butter, mixed with a spoonful of rice or wheat-flour, and boiled with it
half an hour. Before serving, boil some green mint shred fine in the soup.
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