A green pease soup.
TAKE a quart of old green pease, and boil them till they are quite tender as pap, in a quart of water; then strain them through a sieve,and boil a guart of young pease in that water. In the mean time put the old pease into a sieve, pour half a pound of melted butter over them,and strain them through the sieve with the back of a spoon, till you have got all the pulp. When the young pease are boiled enough, add the pulp and butter to the young pease and liquor; stir them together till they are smooth, and season with pepper and salt. You may fry a French roll, and let it swim in the dish. If you like it, boil a bundle of mint in the pease.
Another green pease soup.
TAKE a quart of green pease, boil them in a gallon of water, with a bundle of mint, and a few sweet-herbs, mace, cloves, and whole pepper, till they are tender; then strain them, liquor and all, through a coarse sieve, till the pulp is strained. Put this liquor into a sauce pan, put to it four heads of celery clean washed and cut small, a handful of spinach clean washed and cut small, a lettuce cut small, a fine leek cut small, a quart of green pease, a little salt: cover them and let them boil very softly till there is about two quarts, and that the celery is tender. Then send it to table. If you like it, you may add a piece of burnt butter to it, about a quarter of an hour before the soup is enough.
Soup meagre.
TAKE half a pound of butter, put it into a deep stew-pan, shake it about, and let it stand till it has done making a noise; then have ready six middling onions peeled and cut small, throw them in, and shake them about. Take a bunch of celery clean washed and picked, cut it in pieces half as long as your finger, a large handful of spinach clean washed and picked, a good lettuce clean washed, if you have it, and cut small, a little bundle of parsley chopped fine; shake all this well together in the pan for a quarter of an hour, then shake in a little flour, stir all together, and pour into the stew-pan two quarts of boiling water; take a handful of dry hard crust, throw in a tea-spoonful of beaten pepper, three blades of mace beat fine, stir all together and let it boil softly half an hour; then take it off the fire, and beat up the yolks of two eggs and stir in, and one spoonful
