90.- Soup A La Creci, Or Carrot Soup

Cut half a pound of lean ham in dice, three onions, four turnips, twelve carrots, the outer side red only, a head of celery, a fagot of sweet herbs, two blades of mace, six cloves, a bay-leaf and half a pound of salt butter; fry all well down in a stew-pan until they get a little brown, then add some second stock, and stew until all the roots are quite tender, then rub it through a tammy sieve or tammy cloth with two long spoons; if very thick, add more stock. Season with cayenne and black pepper, and salt, and a good bit of sugar; send up on a napkin some nice fried bread cut in small dice, and not greasy.

91.- Green Pea Porridge. (A Most Delicious Potage.)

Green peas three pints, milk three pints, butter one-quarter of a pound, flour enough for thickening.

Boil the peas in just water enough to cook them until they are tender; then pour in the milk; when it boils, add the butter and flour rubbed well together; let it boil long enough to cook the flour; season with pepper and salt, and serve hot.

92.- Green Pea Soup

Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley;' add a quart of cold water, and with the hands rub all well together; then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasionally; when very tender, add two tablespoonfuls of flour, which mix well in mashing the peas with your spoon against the sides of the stewpan; add two quarts of stock, or broth from the Pot-au-feu, a table-spoonful of sugar, and a little pepper and salt, if required; boil all well together five minutes, when rub it through a tammy or hair sieve; then put it into another stewpan, with a pint of boiling milk; boil five minutes, skim well, and pour it into your tureen. It must not be too thick; serve with crou-tons of bread.

93. - Winter Pea Soup

Wash a quart of split peas, which put into a stewpan with half a pound of streaked bacon, two onions in slices, two pounds of veal or beef, cut into small pieces, and a little parsley, thyme, and bay-leaf; add a gallon of water, with a little salt and sugar; place it upon the fire, and when boiling, stand it at the side until the peas are boiled to a puree, and the water has reduced to half; then take out the meat, which put upon a dish, to be eaten with the bacon, keeping it hot; rub the soup through a hair sieve or tammy, put it into another stewpan, and when boiling, serve. The meat may also be served in the tureen if approved of. Maigre pea soup may also be made by omitting the meat, adding half a pound of butter, one quart of milk, and omitting a quart of water.

95. - Potato Soup Maigre

Take some large mealy potatoes; peel and cut them into small slices with an onion; boil them in three pints of water till tender, and then pulp them through a colander; add a small piece of butter, a little cayenne pepper and salt, and, just before the soup is served, two spoonfuls of good cream. The soup must not be allowed to boil after the cream has been put into it.