Peas Soup For Winter

Cut into small pieces about four pounds of lean beef, and about a pound of lean bacon, or pickled pork. Put them into two gallons of water, and skim it well when it boils. Then add six onions, a carrot, two turnips, four heads of celery cut small, twelve corns of allspice, and a quart of split peas. Let them boil gently for three hours, strain them through a sieve, and rub the peas through the sieve: put the soup into a clean pot, and add some dried mint rubbed to a fine powder. Cut off the white of four heads of celery, and cut two turnips into the shape of dice, and boil them in a quart of water for a quarter of an hour; strain them off, and put them into your soup. Take about a dozen small rashers of fried bacon, put them into your soup, and season it to your taste with pepper and salt. Boil the whole a quarter of an hour longer, put fried bread into the soup-dish or tureen, and pour your soup over it. Or this soup may be made in the following manner: - When you boil a leg of pork, or a good piece of beef, save the liquor. Take off the fat as soon as the liquor is cold, and boil a leg of mutton the next day. Save that liquor also, and, when cold, in like manner take off the fat. Set it on the fire, with two quarts of peas, and let them boil till tender. Then put in the pork or beef liquor, with the ingredients as above, and let it boil till it is as thick as you wish it, allowing for another boiling: strain it off, and add the ingredients, as above directed, for the last boiling.

Soupe De Sante

Take four quarts of stock made as follows: take six good rashers of lean ham, and put them on the bottom of a stew-pan. Then put over them three pounds of lean beef, and over the beef three pounds of lean veal, six onions cut in slices, two carrots and two turnips sliced, two heads of celery, a bundle of sweet herbs, six cloves, and two blades of mace. Put a little water at the bottom, and draw it very gently till it sticks: then add a gallon of water, and let it stew for two hours; season with salt to your taste, and strain it. Have ready a carrot cut in small slices of two inches long, and about as thick as a goose quill; also a turnip, two heads of leeks, the same of celery, and the same of endive, cut across; two cabbage-lettuces cut across, and a very little sorrel and chervil. Put them into a stewpan, and sweat for a quarter of an hour; and put them into your soup, boil them up gently for ten minutes, put in a crust of French roll into your tureen, and pour your soup over it.

Soup De Sante, The English Way

To ten or twelve pounds of gravy beef add a knuckle of veal and the knuckle part of a leg of mutton, a couple of fowls, or two old cocks will do as well, and a gallon of water. Let these stew very softly till reduced to one half; but mind to set them to stew the night before. Add to them some crusts of bread, a bunch of sweet herbs, some celery, sorrel, chervil, and purslain, if agreeable; or any of them may be left out'. When it is strong and good strain it, and serve with either a roast or boiled fowl, or a piece of roast or boiled neck of veal in the middle.