How To Make A Green Pease-Soup

Take a knuckle of veal that weighs about three or four pounds, cut it into small pieces, and put it in a large sauce-pan, with six quarts of water; then add about half an ounce of lean bacon steeped in vinegar for an hour, twenty-four whole peppercorns, four or five blades of mace, three or four cloves, a little bundle of sweet herbs and parsley, a little piece of the upper crust of a loaf of bread toasted crisp: cover the sauce-pan close, and let it boil gently over a flow fire, till half the liquor is consumed; strain off the broth, and put it into the sauce pan again when cleaned: and a pint of green peace, four heads of selery, and a lettuce, both of which must be cut very small; cover the sauce-pan pan close, and let it stew gently over a flow fire for two hours. In the mean while, boil a pint of old peace in a pint of water very tender; strain the liquor, with as much of the pulp as you can, through a coarse hair sieve; pour it into the soup, and let them boil together: put in as much salt as fits your palate; pour it into a dish, to a french roll fry'd crisp. The whole quantity should be at least two quarts.

How To Make soup Of Old Pease

Boil a quart of pease in two gallons of water, till they are tender; then put in a piece of salt pork, which was laid in water the night before, with two large onions peel'd, a bundle of sweet herbs, some selery, and a quarter of an ounce of whole pepper; boil the pork till it is enough, and then strain the soup; put it on the fire again to boil, and rub in a good deal of dry mint; put the pork in again, and let boil; then serve it up.

How To Make Portable-Soup

Strip all the (kin off a leg of veal, and carefully take off all the fat; then cut all the fleshy part clean from the bones; put this into a pot, with four gallons of water, and boil it till as much of the meat as can be dissolved is turned into a jelly; and then what remains will be of no use or value; remembering to keep the pot so close covered, that as little may evaporate as possible, and not boil it too fast : you may try it by taking the liquor out with a spoon, and when you find it to be a rich gelly, when cold, it is enough : then strain it through a sieve into a clean earthen pan, and when it is cold, take off the fat from the top; then take earthen-ware cups, well glazed, and fill them with the gelly; taking care not to meddle with the settling at the bottom; then place them in a stew-pan full of water, placed over a stove, but in such a manner that none of the water may get into the cups, for that will render all the cost and labour ineffectual; let the water in the stew-pan boil gently all the time, till the gelly becomes as thick as glue; let them (land to cool, and then turn them out of the cups into some clean flannel, and that will fuck up the remainder of the moisture; keep them in a warm dry place, and in time, they will become as hard as glue; and then they may be carried in the pocket without taking any harm; but the best way is to keep them in tin boxes. When you would use them, boil herbs in the water, to your own liking, and strain off the water, into a pint of which put a bit of the glue, of the size of a walnut, and stir it about over the fire till it is melted: put in salt to your own liking. Observe that some, and perhaps it is the best way, put onions, spice, sweet herbs, and whatever else they please, and boil them in water; then they strain off the water, and put it into the jelly boiling hot, keeping the pot on the fire till it is Suffciently done, and proceed as before.