Put one quart of fresh oysters into a colander and let cold water run through them. Then put them into a porcelain saucepan with half a pint of cold water; one pint of rich, sweet milk, three ounces of fresh butter and one teaspoonful of salt or salt to the taste. Set them over a slow fire and then crush four double baked rusks fine, with the rolling pin, and just before the soup begins to boil stir in four large kitchen spoonfuls of the rusks. Now watch it closely. As soon as it begins to boil take it off the fire and pour it into the soup tureen. Serve it with crackers and celery, or cold slaw. If oysters boil one minute they become tough and tasteless. Therefore they must be watched closely and taken from the fire the moment they begin to boil.
Take six pounds of the leg of beef that has been cut into four pieces, and wash it in cold water, put it into the soup kettle with cold water enough to cover it, and just before it begins to boil skim it as long as anything rises to the surface. Cover the kettle, and cook it slowly five hours. Measure one pint and a half of split peas after they have been picked. Wash them in cold water and put them into a saucepan with two quarts of cold water and cook them two hours and a half. Half an hour before the soup is done take out the soup bones, and put in two tablespoonfuls of green parsley that has been washed, and cut up fine. Then press the peas through a colander into the soup and cook half an hour. Then put in salt and pepper to the taste, and when ready to lift set the colander over the soup tureen and press the soup through. When done there should be only two quarts of soup.
Is made in the same manner as in the preceding receipt.
Take one pound of split peas, and after they have been picked and washed in cold water, put them into the soup kettle with three quarts of cold water, and set it over a fire where it will cook slowly for three hours. Half an hour before the soup is done peel and slice up four raw potatoes and put them into the soup with two tablespoon-fuls of green parsley, cut up fine, and salt and pepper to the taste. Then put half a tablespoonful of browned flour and three ounces of fresh butter into a skillet, and when it is hot put in one gill of hot water, stir it and let it boil five -minutes. Then stir it into the soup and boil it a few minutes longer. Now place a colander over the soup tureen and press the soup through.
Four pounds of the leg of veal; one tablespoon-fill of rice; one small celery root peeled, sliced thin and cut up fine; one tablespoonful of celery leaves cut up fine; one small parsley root sliced thin and cut up fine; one tablespoonful of parsley leaves cut up fine; one tablespoonful of flour made yellow; one tablespoonful of fresh butter; half a teaspoon-ful of grated nutmeg. Wash the veal in cold water and put it into the soup kettle with cold water enough to cover it, and just before it begins to boil skim it well. Cover the kettle and boil it slowly two and a half hours. When it has boiled half an hour put in the rice, celery root, parsley root and soup greens. When the soup has boiled two and a half hours take out all the soup meat. Put the flour into a skillet over the fire, and when it has become yellow (not brown) put in the butter, then stir in a small ladle full of hot water and let it boil until it is as thick as cream, then stir it into the soup with salt and pepper to the taste. Let it boil five minutes longer, then put the nutmeg into the soup tureen and pour in the soup. There should be only one quart of soup.