Wash and cut small twelve cabbage lettuces, a handful of chervil, one of purslane, one of parsley, eight large green onions, and three handfuls of sorrel; when pease are in season omit half the quantity of sorrel, and put a quart of young green pease; put them all into a saucepan, with half a pound of butter and three carrots cut small, some salt and pepper; let them stew closely covered for half an hour, shaking them occasionally to prevent their adhering to the pan; fry in butter six cucumbers cut longways in four pieces; add them with four quarts of hot water, half a French roll, and a crust of bread toasted upon both sides; and let the whole boil till reduced to three quarts, then strain it through a sieve; beat up the yolks of four eggs with half a pint of cream, and stir it gently into the soup just before serving.
Dried parsley, winter savory, sweet marjoram, lemon thyme, of each two ounces; lemon-peel, cut very thin, and dried, and sweet basil, an ounce of each. Some add to the above bay-leaves and celery-seed, a drachm each. Dry them in a warm, but not too hot Dutch oven, when quite dried, pound them in a mortar, and pass them through a double hair sieve; put them in a bottle closely stopped, they will retain their fragrance and flavor for several months.
This composition of the fine aromatic herbs is an invaluable acquisition to the cook in those seasons or situations when fresh herbs cannot be had; and we prefer it to the ragout powder. It impregnates sauce, soup, etc. with as much relish, and renders it agreeable to the palate, and refreshes the gustatory nerves, without so much risk of offending the stomach.
Boil in two quarts of water three sliced onions. Pick and clean as much spinach as will make two large dishes, parboil and put it in a cullender, to let the bitter water drip from it; let cold water run upon it for a minute or two, and then press out the water. Knead two ounces of fresh butter, with a table-spoonful and a half of flour, mix it with the spinach, which boil for fifteen minutes in the water and onions, then put in half a pint of cream or good milk, some salt and pepper, boil it for fifteen minutes more. In the season of green peas, a quart added with the spinach is a great improvement. It is common to boil a lamb's head and pluck with the soup, and send them to table in the tureen. The soup is then called Lamb's Stove; but with the peas it is quite as good without.
Boil in four quarts of water six pounds of a knuckle of veal, with a dessert-spoonful of whole white pepper, and a few blades of mace; when the meat is so much boiled as to leave the bone, strain off the stock. The following day boil nine or ten large Spanish onions in milk and water, till sufficiently tender to pulp through a sieve; take the fat off from the top of the stock, boil it up, and add the onions with about a quarter of a pound of fresh butter worked with two heaped table-spoonfuls of sifted flour of rice, and a little salt; boil it gently for half an hour, stirring it constantly, and a little before serving, stir in half a pint of rich cream.