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Classic
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page 40
When meat is done, remove the tail and add:
1 bunch of celery cut fine,
2 small onions,
4 carrots,
4 cloves,
Pepper to taste,
Cook till the vegetables are tender.
Remove meat from the tail and place in tureen, pour soup over it and serve very
hot.
PEA SOUP (No. 1)
Two pints of shelled peas, 1/2 chicken; put on with 1 1/2 gallons of water, some
thyme, parsley, salt and pepper. When the peas are done, take them out, then
return them to the water in the mashed state. Add 1/4 pound of butter rolled in
flour.
Before sending to table add 1/2 pint of cream.
PEA SOUP (No. 2)
1 can peas,
1 quart boiling milk,
1 tablespoon butter.
Press the peas through a colander and add to a quart of boiling milk. Add to
this 1 tablespoon butter, and salt and pepper to taste.
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