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Cookery.

Soop Maigre

Lettice, Charnell, Sellery, Beet Leaves, Endive, of each 'a
handfull, add a little parsley and young Onions, shred them all
very small and stew 'em in burnt butter with Pepper and Salt
till they are very tender, then put some thin sippets of
Bread & hot water what quantitiy you think proper, let it
stew all together over a stove for a bout an hour, then
beat the yolkes of 2 or 3 Eggs to thicken it you may add to
the herbs a handfull of Corn Sallad.

To Make Soop Olorain

Bread and onions and chicken's bones powdered and Fry'd
to gether till brown be sure not to burn it. then put some clear
Broth boil it together a blade or two of mace then rub ^it thro'
a Strainer and mince the Breasts of the chicken very fine
give it a Boyle put White wine in it to your taste

A White Soop

Make the Stock of a nuckele of veal and neck of mutton
and a Little bit of Beef Season it with All Spice and Sweet
herbs and a onion and when it boils, down Strain it of then
take two pullets roast them take one of them and pull it in
Pieces and pound it put as much broth as you have Occasion
the other pullet you must mince and take a french Role
take out the middle and [] then put in the minc'd meat
and put in the Role in the middle of the Soop put Almonds
pounded to thicken it

To make Green ^Pease Soop

take apeck of young pease as you Sheal them save out half
a pint of very young ones set on a Gallon of [Soft Salt] watter Slice
in it a halfpenny role very then boil it a bout half an hour then
put in all the oldest pease and let them boil till thay will [bruise]
to a pulp then Strain it through a cullender except the hulls then
Set it over the fire and put three or four blades of mace Six Cloves
a littel pepar take 2 young lettuces a few young onions as much parsley
then cut them all in half pound of butter to Stew then put it all in
and your half pint of young pease let it boil till your Pease are
then put in two or three marigolds, and let it Boile a littel

Cookery.

Soop Maigre

Lettice, Charnell, Sellery, Beet Leaves, Endive, of each 'a
handfull, add a little parsley and young Onions, shred them all
very small and stew 'em in burnt butter with Pepper and Salt
till they are very tender, then put some thin sippets of
Bread & hot water what quantitiy you think proper, let it
stew all together over a stove for a bout an hour, then
beat the yolkes of 2 or 3 Eggs to thicken it you may add to
the herbs a handfull of Corn Sallad.

To Make Soop Olorain

Bread and onions and chicken's bones powdered and Fry'd
to gether till brown be sure not to burn it. then put some clear
Broth boil it together a blade or two of mace then rub ^it thro'
a Strainer and mince the Breasts of the chicken very fine
give it a Boyle put White wine in it to your taste

A White Soop

Make the Stock of a nuckele of veal and neck of mutton
and a Little bit of Beef Season it with All Spice and Sweet
herbs and a onion and when it boils, down Strain it of then
take two pullets roast them take one of them and pull it in
Pieces and pound it put as much broth as you have Occasion
the other pullet you must mince and take a french Role
take out the middle and [] then put in the minc'd meat
and put in the Role in the middle of the Soop put Almonds
pounded to thicken it

To make Green ^Pease Soop

take apeck of young pease as you Sheal them save out half
a pint of very young ones set on a Gallon of [Soft Salt] watter Slice
in it a halfpenny role very then boil it a bout half an hour then
put in all the oldest pease and let them boil till thay will [bruise]
to a pulp then Strain it through a cullender except the hulls then
Set it over the fire and put three or four blades of mace Six Cloves
a littel pepar take 2 young lettuces a few young onions as much parsley
then cut them all in half pound of butter to Stew then put it all in
and your half pint of young pease let it boil till your Pease are
then put in two or three marigolds, and let it Boile a littel