The King's College Hospital book of cooking recipes

Take a handful of spinach, a smaller handful of sorrel, 3 good-sized onions, some young carrots, and a very few turnips. Blanch them in a pan of boiling water for a few minutes. Put into a stewpan a good slice of ham and 4 lb. of butter, some celery, a few cucumbers, or cucumber parings if the cucumbers are wanted for stewing. Then add the vegetables that are blanched to the ham and the rest of the things with a pint of green peas. Let them all stew together for two hours. Add a little plain beef or mutton broth to the vegetables that are blanched, such broth as meat is boiled in, not stock, as that will spoil the taste of the vegetables. Also four cloves tied in a faggot of herbs. Rub them all through a tammy — ham, and all that go through. Salt, pepper, and sugar to your taste. Mrs. Tunnard. Fish Soup. Head and shoulders of Cod, or a Haddock. 2 sticks of Celery, or 2 Carrots. ^pt. of Milk. Butter, the size of an egg. 2 tablespoon fuls Flour. Pepper and Salt. A little Mace (if desired). Pick the fleshy pieces from the cod or haddock and lay aside. Put all the rest in the pot, with 2qts. of cold water and vegetable cut up; boil for two hours and strain. Add the butter, milk, pepper and salt to taste, and thicken with the flour; add the fleshy pieces of fish and boil for five minutes with minced parsley to flavour it, if desired. Serve hot. Flemish Soup. Skin 6 large onions, cut 6 heads of celery in small pieces, slice about 12 potatoes that have been scalded, put ^lb. of butter into a stewpan, and |pt. of water. Set it on a stove to boil very slowly for an hour, then fill up the stewpan with broth; let it boil an hour, or until the potatoes are all dissolved; then rub it through a sieve, put it into a soup pot, or stewpan, and add a pint of cream. Half the quantity is enough for 3 or 4 people. Mrs. Tunnard. German Soup. One quart of milk to be boiled, draw it to the side; add to it ioz. of flour mixed well with 2ozs. of butter. Stir them into the milk, add salt and a little cayenne and the yolks of 3 eggs. Be careful not to let the soup boil. Shred finely two lettuces, one carrot, one turnip, a small piece of onion. Boil in a separate saucepan until tender; add to the soup and serve. Mrs. Kemlyside. Green Pea Soup. Take 4 or 5 cucumbers pared and sliced, the white part of 2 or 3 lettuces, a sprig of mint, 2 or 3 onions sliced, and a little cayenne pepper and salt, a pint of peas and a little parsley. Put all these in a saucepan with Tib. of butter and stew them in their own liauor for an hour and a half or till quite tender; then boil and pulp through a cullender some old peas in a quart or more of water as you require, and mix in the vegetables before serving. Mrs. Tunnard. Iced Soup. Take a good handful of sorrel and boil it till tender, press it through a sieve, chop it very fine, and lay it in a teacupful of cold water. Boil 4 eggs hard and chop them up fine, 4 small or 1 large lettuce, and 1 cucumber cut into slices; pepper and salt this mixture and pour white vinegar over it. A pint of cream and a little new milk, with some nice clean ice broken in lumps and added to the other ingredients. This soup must only be mixed about five minutes before it is sent to table. Miss M. Perkin. Jenny Lind Soup.