THE
VIRGINIA HOUSEWIFE:
OR,
METHODICAL COOK.
SOUPS
ASPARAGUS SOUP.
Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire with a piece of bacon, a large onion cut up, and pepper and salt; add two quarts of water, boil them till the stalks are quite soft, then pulp them through a sieve, and strain the water to it, which must be put back in the pot; put into it a chicken cut up, with the tops of asparagus which had been laid by, boil it until these last articles are sufficiently done, thicken with flour, butter and milk, and serve it up.
BEEF SOUP.
Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will be greasy. Wash the meat clean and
