Put one pound of the neck of mutton into a saucepan with three-fourths of a pound of split peas that have been previously soaked and five pints of water, and place it over a clear fire; when boiling, put into a saucepan one large chopped onion half a turnip, half a carrot and a stick of celery cut into small pieces, also one-half teaspoonful of sugar, and boil all gently for two or three hours. Cut one pound of tomatoes into small pieces, put them into the soup, and boil it for thirty minutes longer. Strain the soup through a fine hair sieve, pour it back into the saucepan again, season it with pepper and salt, and boil up once more. Turn it into a soup tureen, and serve with it a plate of sippets of toast, or croutons of fried bread.

Andalusian Soup

Simmer gently by the side of the fire three quarts of stock, prepared as for thick soup with clarified fish broth. Mix with one breakfast cupful of soubise puree the yolks of four eggs. Mix half a dozen tablespoonfuls of tomato sauce with one breakfast cupful of pike quenelle forcemeat, and season it with a little mild Spanish pepper. Shape it into quenelles and poach them. Add the soubise preparation with the soup, and stir it well; then skim off all the fat from the soup. Put the quenelles into a soup tureen, strain the soup over them, and serve with a dish of poached eggs.

Asparagus Soup

The desired number of asparagus heads should be picked, scraped and thoroughly washed, the tops being broken off as far down the stalks as possible. Cook in boiling salt water for about twenty minutes. Put the stalks into some good veal stock and boil for twenty minutes. Then cut an onion into thin slices, and fry in three tablespoonfuls of butter for ten minutes, being careful not to allow it to burn, and add a portion of the asparagus tips. Cook for a few minutes, stirring gently; add a little flour, and continue the cooking for a few minutes longer. Remove the stalks from the stock, pour in the contents of the frying pan and boil all together for twenty minutes. Then rub through a sieve. Have ready boiling a pint of milk and a pint of cream, and add to the stock. Season well with salt and pepper and serve.

Barley Soup

Make with some mutton a good soup, then wash a teacupful or so of pearl barley in two or three waters, and boil in plenty of fresh water for two hours. Strain the liquor from it, rinse in cold water and set one side. Cut two slices of turnip, and half that quantity of carrot and onion into small dice-shaped pieces all of one size and boil them in a soup-stock until tender, say three-quarters of an hour. Cut up about as small size as much meat as there was turnips and add to the soup. Follow by adding the cooked barley and chopped parsley, seasoning slightly.