Take three quarts of stock that is duly seasoned with sugar, salt, and pepper. Add two small onions, chopped fine, three small carrots, three small turnips, one stalk of celery, and a pint of green peas - all chopped fine. Let it simmer two hours, and then serve it.
Soak a quart of split peas over night in soft water. Next morning wash them and put them in four quarts of water, with a tea-spoonful of sugar, two carrots, two small onions, and one stalk of celery - all cut in small pieces. Let them boil three hours. Boil a pound of salt pork in another pot for one hour; take off the skin, and put the pork in the soup, and then boil one hour longer.
Soak a pint of beans or split peas over night in soft water. Then boil them in three quarts of soup-stock, duly seasoned with salt and pepper, with one small onion, one turnip, one stalk of celery, and six cloves - all cut in small pieces. Let it boil four or five hours. Strain through a colander.
Boil four pounds of mutton in four quarts of water, with four heaping tea-spoonfuls of salt, one even tea-spoonful of pepper, two tea-spoonfuls of sugar, one small onion, two carrots, and two turnips - all cut fine - and one tea-cup of rice or broken macaroni. Boil the meat alone two hours; then add the rest, and boil one hour and a half longer.
Take a leg of lamb, of moderate size, and four quarts of water. Of potatoes, carrots, cabbage, tomatoes, and turnips, take a tea-cupful of each, chopped fine. Salt and black pepper at the rate of one heaping tea-spoonful of salt to each quart of water, and one sixth as much black pepper.
Wash the lamb, and put it into the four quarts of cold water. When the scum rises, take it off carefully with a skimmer. After having pared and chopped the vegetables, put them into the soup. Carrots require the most boiling", and should be put in first. This soup requires about three hours to boil.
Boil the head and feet in just water enough to cover them; when tender, take out the bones, cut in small pieces, and season with marjoram, thyme, cloves, salt, and pepper.
Put all into a pot, with the liquor, and four spoonfuls of butter; stew gently an hour; then, just as you take it up, add two or three glasses of port-wine, and the yelks of three eggs boiled hard.
Put a piece of the fore-quarter of mutton into salted water, enough to more than cover it, and simmer it slowly two hours. Then peel a dozen turnips, and six tomatoes, and quarter them, and boil them with the mutton till just tender enough to eat. Thicken the soup with pearl barley. Some use, instead of tomatoes, the juice and rind of a lemon. Use half a tea-cup of rice, if you have no pearl barley.