ize; then drain them in a colander, and put
them into a clean gallon stew-pan, and three quarts of plain veal or
mutton broth (drawn from meat without any spices or herbs, &c. which
would overpower the flavour of the soup); cover the stew-pan close, and
set it over a slow fire to stew gently for an hour; add a tea-cupful of
bread-crumbs, and then rub it through a tamis into another stew-pan;
stir it with a wooden spoon, and if it is too thick, add a little more
broth: have ready boiled as for eating, a pint of young pease, and put
them into the soup; season with a little salt and sugar.

N.B. Some cooks, while this soup is going on, slice a couple of
cucumbers (as you would for eating); take out the seeds; lay them on a
cloth to drain, and then flour them, and fry them a light brown in a
little butter; put them into the soup the last thing before it goes to
table.

_Obs._ If the soup is not green enough, pound a handful of pea-hulls or
spinage, and squeeze the juice through a cloth into the soup: some
leaves of mint may be added, if approved.

_Plain green Pease Soup without Meat._--(No. 217.)

Take a quart of green pease (keep out half a pint of the youngest; boil
them separately, and put them in the soup when it is finished); put them
on in boiling water; boil them tender, and then pour off the water, and
set it by to make the soup with: put the pease into a mortar, and pound
them to a mash; then put them into two quarts of the water you boiled
the pease in; stir all well together; let it boil up for about five
minutes, and then rub it through a hair-sieve or tamis. If the pease are
good, it will be as thick and fine a vegetable soup as need be sent to
table.

_Pease Soup._--(No. 218.)

The common way of making pease soup[203-*] is--to a quart of split
pease put three quarts of cold soft water, not more, (or it will be what
"Jack Ros-bif" calls "soup maigre,") notwithstanding Mother Glasse
orders a gallon (and her ladyship's directions have been copied by
almost every cookery-book maker who has strung receipts together since),
with half a pound of bacon (not very fat), or roast-beef bones, or four
anchovies: or, instead of the water, three quarts of the liquor in which
beef, mutton, pork, or poultry has been boiled, tasting it first, to
make sure it is not too salt.[204-*]

Wash two heads of celery;[204-+] cut it, and put it in, with two onions
peeled, and a sprig of savoury, or sweet marjoram, or lemon-th