Green Pea Soup

Put the shells of a peck of peas into a large pan with a quarter of a pound of fat bacon sliced, three onions, a handful of parsley, a bunch of mint, a dessertspoonful of salt, one of sugar, a little pepper, a bunch of savoury herbs, and two quarts of stock. Let them simmer for three hours. When quite tender pass it through a fine wire sieve, previously having boiled a good handful of spinach, and if spinach is not obtainable, a good handful of green cabbage will do as well. This should be passed through with the other ingredients. Add to it a pint of new milk, and a teaspoonful of cornflour mixed with milk. Bring to the boil, stirring all the time with two tablespoonfuls of green peas cooked, and a teaspoonful of Worcester sauce. Serve hot.

Mulligatawny Soup (Clear)

 

Make a second stock from the bones, boil it, adding fresh vegetables, filling the stock pot with water, and adding any other bones you may have to it. Let it simmer all day, then strain it off and add the bones of a raw rabbit chopped up, which some entrees have been prepared from. For two quarts of clear Mulligatawny there should be three quarts of stock put into the sauce- pan, three large apples sliced, four large onions, and a • bunch of savoury herbs, a little celery, and the whites and shells of two eggs, and a pound of beef (which should pass through the mincing machine), one table- spoonful of curry powder seasoned with salt to taste. Stir over the fire until boiled, then let it simmer for three hours. It is necessary to keep the soup simmering the whole of the time on the fire, as it should be very clear and bright. Strain it through a sieve, put into it a few small quenelles of rabbit formed with a teaspoon, and some boiled rice, served on a napkin. It can also be served with some chicken or any white meat cut into dice, and a little picked chervil or parsley. Serve very hot. All clear soups should be freed from fat with paper.