88. Italienne

Put into a saucepan a spoonful of shred parsley, half a spoonful of shalots, the same of mushroom; shred fine half a bottle of white wine, and an ounce of butter; boil this till no moisture remains, then put two ladlefuls of veloute, and one of consomme, set to boil, take care to skim off all the fat; when you find it about the consistence of clear broth, take it from the fire, put it into another vessel, and keep it hot, as in bain marie.

89. Soup A L'Italienne

Cut celery, onions, turnips, carrots, leeks, in long shreds, boil them until they are tender, put them into some clear gravy soup, with brown thickening, boil it, and when enough, put in sippets of lightly toasted bread, a glass of port wine; toast a French roll whole, and serve it up in the middle of the tureen.

In the season may be added French beans, sorrel, button onions, asparagus tops, and green peas.

90. Soup Jullienne

Is similar to saute, only add spinach and lettuce, or any vegetable that may be in season.

91. Scotch Leek Soup

Take a dozen leeks, simmer them in two quarts of the liquor in which a leg of mutton has been boiled. Mix one tea-spoonful of oatmeal in cold water until it is very smooth, thicken the soup with it, season and serve.

92. Onion Soup

In two quarts of weak mutton broth slice two turnips and as many carrots, strain it. Fry six onions cut in slices, when nicely browned add them to the broth; simmer three hours; skim and serve.

93. Soup Of Spanish Onions

Put in a stewpan with four Spanish onions, four ounces of butter, a head of celery, a large turnip, a quart of white gravy, and stew until the onions are quite tender, add another quart of gravy and strain. Pulp the vegetables, return them to the soup, boil for half an hour. Keep constantly stirring, immediately previous to serving thicken with rice flour worked in butter.

94. Pea Soup

Boil to a pulp two quarts of peas, strain them, place in a stewpan four ounces of butter, add two anchovies, a table-spoonful of pounded pepper, twice that quantity of salt, a small handful of parsley and mint, a little beet-root and spinach, stew until tender. Add pulped peas until the soup is of the required consistency, throw in a spoonful of loaf sugar, boil up and serve.

95. Another Way

Wash in clean water, cold, a quart of split peas, drain them, tie them up in a white cloth, boil them half an hour in soft water sufficient to cover them, then take them out, and having placed them in a saucepan with three quarts of water in which salt meat has been boiled, if too salt moderate it with fresh water, but do not let it exceed three quarts, then put in the following roots, two whole onions, a head of celery cut in small pieces, a sprig of sweet herbs, and a carrot. Simmer gently until the peas are very tender, stir it occasionally to prevent burning. When the peas are sufficiently soft, pulp them through a seive, mix them with the soup, and season with black pepper. Toast bread, cut it into squares, and serve with the soup, as well as a dish of dried pounded mint.

The stock for this soup may be made of the bones of any salted meat. A ham bone boiled with the soup is very serviceable if the liquor of salt meat is not to be had.