Culinary recipe book

[cover]

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F.D 25/- H/2 or 3 7 To make Green Pea Soup without Meat In shelling your peas separate the old ones from the young, boil the old ones soft enough to strain through a cullender, then put the liquor and what you have strained through to the young peas ^ which must be whole, put a little pepper, mint whisk all into the saucepan with near a pound of Butter, ^as they boil up shake in some flour, a pinch Role, fried in Butter, season it to your taste, [crossed out] with salt and herbs. when you have done so add the young peas to it which must be

half boiled first, you may leave out the flour if you do not like it, and instead of it put in a little Spinage Cabbage lettuce cut small, which must be first fried in Butter & well mixed with the broth. - Green Pea Soup Shell a peck of peas, and boil them [tear in page] Spring water till they are soft, then work them through a hair sieve, take the water that your peas were boiled in and put in a knuckle of veal, three slices of ham, & cut two carrots, a Turnip and a few Beet leaves shred small, add

a little more water to the meat, set it near the fire, and let it boil one hour & a half, then strain the Gravy into a bowl, and mix it with the pulp, and put in a little juice of Spinage, which must be beat, & squeeze through a Cloth put in as much as will make it look a pretty colour, then give it a gentle boil which will take off the taste of the Spinage slice in the [crossed out] white part of a head of celery, put in a lump of Sugar the size of a Walnut, take a slice of Bread & cut it in little square pieces, cut a little Bacon