SOUPS, MEATS, ETC. 485 



1. Green Pea Soup of India.— Nice, freshly picked and shelled 

 peas, of a green color, 3 pts. ; uice butter, }^ lb. ; parsley and green onions, a 

 handful of each. Dieections — Boil, as they call it, all these in the butter over 

 a slow fire till thoroughly stewed (fried, as we say); then pound in a mortar 

 (rub through a colander), and put in consomme {" stock ") to suit the number for 

 dinner, and leave it on tlie corner of the fire, for if it boils the peas will lose 

 their green color. (In India the cooking is generally done over a fire-place.) 

 We would say set it back on the stove, merely to simmer. At the moment of 

 sending to the table put in sippets of bread ilbread cut into dice shaped pieces 

 and nicely fried in ghee (butter), and serve. 



Remarki. — It strikes mo if }^ or J^ of the peas were saved, and boiled in 

 tvater with a little salt to fairly cook them, then put into the pea soup when 

 about to serve, it would be a little nicer flavor and show more plainly what 

 ft was made of , especially so if the bread " sippets " were thought too much 

 trouble to prepare. 



2. Green Pea Soup, American.— Take lean, fresh beef, 2 lbs.; 

 green, shelled peas, 2 qts. ; ^vater, 2 qts. Directions — Boil the pods in the 

 water 3^ an hour, then skim them out and put in the meat and simmer slowly 

 till half an hour before serving, adding boiling water to make up for evapora- 

 tion; then add the shelled peas, and when tender, thicken with a little flour or 

 corn starch, and season with chopped poi-sley, if you can get it: salt and pepper 

 just before serving 



Asparagus Soup of India.— This is maie only with the green part of 

 the tops. Prepare a veal or lamb broth, whi:h see below, for each 2 qts. needed 

 take \% pts. of the green tops and cut ahout 2 inches long and boil in water 

 with a little salt ; then rub two-thirds of them through a sieve or colander and 

 put into the broth; tlie other one-third, chop as nearly the size of peas as may 

 be (about i.|' inch long), and put into the soup just before serving, which leaves 

 them quite firm. 



Turkey Soup, From the Bones and Left Over Meat.— I do 



not know who to credit for thinking out the plan of obtaining the flavor of 

 turkey in a soup, by breaking the bones (instead of throwing them away, as 

 usually done), and putting, with the left over pieces, into a kettle with 2 qts. of 

 cold water, and a table-spoonful of rice, covering closely, and setting on the 

 back of the stove to simmer for an hour; then let boil slowly till the rice is 

 done; and pour into an earthen jar, and set in a cold place till next day. 

 When wanted for dinner remove the layer of fat (and this is a good plan with 

 any soup); then heat, and serve hot, with crackers and pickles. 



Remarks — So you may do with ihe remains of 2 or 3 chickens, leg of lamb, 

 veal, rabbits, ets., not forgetting to break all bones containing marrow, or, for 

 using rabbits, see next recipe. 



Game Soup. — Two rabbits, i^ lb. of lean lamb, 2 medium sized onions, 

 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of 

 white celery cut into inch lengtlis; 3 qts. of water. Directions — Joint the 

 game neatly; cut the lamb and onion into small pieces, and fry all in butter *o 



