uckle of veal, make of them a little
good gravy; then take half a peck of the greenest young peas, boil and
beat them to a pulp in a marble mortar; then put to them a little of
the gravy; strain them through a hair sieve to take out all the pulp;
put all together, with a little salt and whole pepper; then boil it a
little, and if you think the soop not green enough, boil a handful of
spinage very tender, rub it through a hair-sieve, and put into the soop
with one spoonful of wheat-flour, to keep it from running: You must not
let it boil after the spinage is put in, it will discolour it; then cut
white bread in little diamonds, fry them in butter while crisp, and put
it into a dish, with a few whole peas. Garnish your dish with creed
rice, and red beet-root.

You may make asparagus-soop the same way, only add tops of asparagus,
instead of whole pease.

5. _To make_ ONION SOOP.

Take four or five large onions, pill and boil them in milk and water
whilst tender, (shifting them two or three times in the boiling) beat
'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and
put them into a little sweet gravy; then fry a few slices of veal, and
two or three slices of lean bacon; beat them in a marble mortar as
small as forc'd-meat; put it into your stew-pan with the gravy and
onions, and boil them; mix a spoonful of wheat-flour with a little
water, and put it into the soop to keep it from running; strain all
through a cullender, season it to your taste; then put into the dish a
little spinage stew'd in butter, and a little crisp bread; so serve it
up.

6. _Common_ PEASE SOOP _in Winter_.

Take a quart of good boiling pease which put into a pot with a gallon
of soft water whilst cold; add thereto a little beef or mutton, a
little hung beef or bacon, and two or three large onions; boil all
together while your soop is thick; salt it to your taste, and thicken
it with a little wheat-flour; strain it thro' a cullender, boil a
little sellery, cut it in small pieces, with a little crisp bread, and
crisp a little spinage, as you would do parsley, then put it in a dish,
and serve it up. Garnish your dish with raspings of bread.

7. _To make_ PEASE SOOP _in Lent_.

Take a quart of pease, put them into a pot with a gallon of water, two
or three large onions, half a dozen anchovies, a little whole pepper
and salt; boil all together whilst your soop is thick; strain it into a
stew-pan through a cullender, and