96. Green Pea Soup

Cut down in thin pieces two heads of celery, a good piece of mint, two carrots, two turnips, twelve green onions, a little parsley, and two quarts of peas, two lettuces, a handful of spinach sweat all down with two quarts of good second stock, let stew until tender, then rub all through a tammy; have a few young peas, boiled green, strained off and put in your tureen; if not a good green, add some green colouring from spinach juice to it the last thing before serving up; season with a good bit of sugar, salt, and pepper.

Send up fried bread cut in dice, as before.

97. Green Pea Soup

Cut up three Cos lettuces, pare and slice three cucumbers, add a pint of young peas, a sprig of mint, an onion, and a little parsley; put all together in a saucepan, add four ounces of fresh butter, stew for half an hour, pour on them a quart of thin gravy, stew two hours, thicken with a piece of butter rolled in flour.

98. Dried Green Pea Soup

Put three pints of split green peas in some soft water with a piece of butter the size of a walnut, simmer until they are soft enough to pulp through a colander, then add boiling water to make the soup, put in a lettuce, and colour with spinach juice. Keep it simmering until it is ready for use, thicken it with butter and flour, season with pepper and salt and one tea-spoonful of sugar.

Take out the lettuce before sending to table, and send up some young green peas in its place. They must be boiled until tender before putting in the soup, and should be added only just before serving.

99. Clear Pea Soup

Boil in two quarts of gravy a quart of young peas, add a lettuce cut fine, and a small sprig of mint.