salt, sifted white sugar, and white pepper, stew
all gently in five pints of boiling water for
about two hours and a half, and just before
serving the soup, thicken it with the beaten yolks
of four eggs, mixed first with a little of the soup,
and then stirred into the remainder.
SUMMER PEA SOUP.
Take a peck of peas, separate the old from
the young, boil the former till they are quite
tender in good stock, then pass them through
a sieve, and return them to the stock, add the
young peas, a little chopped lettuce, small pieces
of cucumber fried to a light brown, a little
bit of mint, pepper, and salt; two or three
lumps of sugar give a fine flavor.
WINTER PEA SOUP.
Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and add them to any broth that may be ready, a little piece of chorissa or smoked beef will improve the
