Green Peas Soup

Take one quart of young green peas, four turnips pared and cut in the form of dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a quarter of a pound of fresh butter, and stew them till nearly done. Then take two quarts of large fresh green peas, and boil them in three quarts of veal stock till tender; strain and pound them, preserving the liquor; then rub the peas through a tamis, and add the pulp with the liquor to the above herbs, a little flour and water, pepper and salt, and season to the palate, with a bit of sugar if approved Boil all together half an hour; skim it, and when it is to be served up, add the pulp of some boiled parsley rubbed through a tamis to make it look green. Cut pieces of bread into thin sippets, dry them before the fire, and serve up on a plate.

N. B. Meagre green peas soup may be done in the same manner, omitting the veal broth, and as a substitute add three quarts of water.

Old Peas Soup

Take chuck beef cut into pieces, knuckles of ham and veal, pickle pork cut into square pieces of half a pound each; put all into a pot with peeled turnips, leeks, onions, carrots, and celery, cut into slices, and some old split peas, with a sufficient quantity of water; when it boils, skim it, and add a very small bunch of dried mint. Let the ingredients boil till tender, then take the mint out, rub the soup through a tamis till of a good thickness; when done, add to the liquor, turnips cut in the form of dice, celery and leeks cut small and washed. Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it. Some bread cut in the form of dice, and fried, to be served up on a dish.

N. B. The pork to be taken out when nearly-done, and added to the soup half an hour before it is served up.

Peas Soup ( Another Way)

Put the peas with the above-mentioned vegetables into a pot with some warm water; stew them gently till tender, then add a little dried mint, and rub them through a tamis cloth; put the pulp to some good veal stock, likewise add some turnips pared and cut into forms like dice, some leeks and celery cut small and blanched; season to the palate with pepper and salt; then making it boil, skim it, and stew the herbs till tender. Serve it up with pieces of pickle pork in it.

N. B. The pickle pork to be cut into small square pieces and boiled till nearly done, and then added to the soup a quarter of an hour before it is to be served up to table. Let the soup be of a proper thickness.