but not too much.

_Green Pea Soup._ No. 6.

Take a quart of old peas, three or four cabbage lettuces, two heads of
celery, two leeks, one carrot, two or three turnips, two or three old
onions, and a little spinach that has been boiled; put them over the
fire with some good consomme, and let them do gently, till all are very
tender. Rub the whole through a tamis, or hair-sieve; put it in the pot.
Have about half a pint of very young peas, and the hearts of two cabbage
lettuces, cut fine and stewed down in a little broth. Put all together,
with a small faggot of mint, and let it boil gently, skimming it well.
When going to table, put into it fried bread, in dice, or crust of
French roll. This quantity will be sufficient for a terrine.

_Winter Pea Soup._

Take two quarts of old peas, a lettuce, a small bit of savoury, a
handful of spinach, a little parsley, a cucumber, a bit of hock of
bacon; stew all together till tender. Rub the whole through a colander;
add to it some good gravy, and a little cayenne or common pepper. These
quantities will be sufficient for a large terrine. Send it up hot with
fried bread.

_Pea Soup._ No. 1.

Take two pints of peas, one pound of bacon, two bunches of carrots and
onions, two bunches of parsley and thyme; moisten the whole with cold
water, and let them boil for four hours, adding more water to them if
necessary. When quite done, pound them in a mortar, and then rub them
through a sieve with the liquor in which they have been boiling. Add a
quart of the mixed jelly soup, boil it all together, and leave it on a
corner of the fire till served. It must be thick and smooth as melted
butter, and care taken throughout that it does not burn.

_Pea Soup._ No. 2.

Take about three or four pounds of lean beef; cut it in pieces and set
it on the fire in three gallons of water, with nearly one pound of ham,
a small bundle of sweet herbs, another of mint, and forty peppercorns.
Wash a bunch of celery clean, put in the green tops; then add a quart of
split peas. Cover it close, and let the whole boil gently till two parts
out of three are wasted. Strain it off, and work it through a colander;
put it into a clean saucepan with five or six heads of celery, washed
and cut very small; cover it close, and let it stew till reduced to
about three quarts: then cut some fat and lean bacon in dice, fry them
just crisp; do the same by some bread, and put both into the soup.
Season it with sal