How To Make An Elegant Pease-Soup With Flesh Meat

Boil a quart of split pease in a gallon of water, till they are quite soft; then put in half a red herring, or two anchovies, a bundle of sweet herbs, some whole pepper, a large onion, four or five cloves, three blades of mace, five cloves, the green tops of selery, and a good bundle of dried mint : cover the pot close, and let them boil to two quarts. In the mean time, take the white part of selery cut small, with some spinage pick'd and wash'd; put a quart of water to them in a sauce-pan, and let them stew till the water is almost wasted, wasted, and then put them into the soup; afterward take the crumb out of a french roll, and fry the crust brown in a little butter; then fill the hollow with spinage stew'd in butter: this done, take and cut it to pieces, and beat it in a mortar with a raw egg, with spinage, sorrel, mace, and nutmeg, a little of each, together with an anchovy; roll them into little balls with flour, and fry them; as also fry some bread crisp cut into dice. Lay the balls and bread into the dish, with the roll in the middle; and pour the soup to them; rub in some dry mint, and garnish the dish with spinage.

How To Make A Green-Pease-Soup Without Flesh Meat

Boil a quart of old green pease in a gallon of water, till they are tender, with a bundle of mint, a few sweet herbs, whole pepper, mace and cloves; then pass both the liquor and pulp through a coarse sieve, and put all that comes through into a sauce-pan, with four heads of selery, a handful of spinage, a lettuce, and a leek, all cut small; as also a quart of green pease, and a little salt : let them boil gently, till there is about two quarts of soup left, and then fend it to the table.

How To Make Pease-Porridge

Boil a quart of green pease in a quart of water, a bundle of dried mint, and a little salt, till they are quite tender; then add some beaten pepper, and a bit of butter, of the size of a walnut rolled in flour; stir them all together, and boil them for a few minutes; then add two quarts of milk, and let them boil for a quarter of an hour: take out the mint, and serve it up.

How To Make A Barley-Soup

Boil half a pound of pearl barley in a gallon of water, with a large crust of bread, a little lemon peel, and a blade or two of mace, till it comes to two quarts; then add half a pint of white wine, and sweeten it with a little sugar.

How To Make Rice-Soup

Put a pound of rice into two quarts of water, with a little cinnamon, into a sauce-pan; place it over a gentle fire, and let it simmer till the rice is very tender; take out the cinnamon, and grate in half a nutmeg, with as much sugar as will sweeten it. Then take half a pint of white wine, and beat in the yolks of three eggs, and stir the mixture into the rice after it is quite cold; then set the sauce-pan over a flow fire, and keep it constantly stirring, to prevent its curdling : when it is boiled to a proper thickness, take it up, and pour it into the dish.