eal broth.
Stew a small knuckle in about three quarts of water, two ounces of rice, a little salt, and a blade of mace till the liquor is half wasted away.
old peas soup.
Save the water of boiled pork or beef; and if to salt, put as much fresh water to it; or use fresh water entirely, with roast beef-bones, a ham or gammon-bone, or an anchovy or two. Simmer these with some good whole or split peas; the smaller the quantity of water at first, the better. Simmer till the peas will pulp through a colander; then set the pulp, and more of the liquor that boiled the peas, with two carrots, a turnip, a leek, and a stick of celery cut into bits, to stew till all is quite tender. The last requires less time; an hour will do for it.
When ready, put fried bread cut into dice, dried mint rubbed fine, pepper, and (if wanted) salt into the turreen; and pour the soup in.
green peas soup.
In shelling the peas, divide the old from the young; put the old ones, with an ounce of butter, a pint of water, the outside leaves of a lettuce or two, two onions, pepper and salt, to stew till you can pulp the peas; and when you have done so, put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, and salt and pepper to relish properly, and stew till quite soft. If the soup is too thin, or nor rich enough, either of
