Jane Hamilton's recipes

Take a pint of the small white peas, wash them well and soak them for an hour or two, then put them on to boil in sufficient water to make two quarts of soup, with a slice of nice fat bacon. When it has boiled between two and three hours strain the soup through a fine colander and add a large slice of butter, a little thickening, and season with salt and pepper. Dried Lima beans or the (16) common white bean make nearly as good soup as the small white pea. 9 ¥9 GREEN PEA. Put on the fire in an iron pot a large fat chicken and a slice of bacon, in water sufficient to make two quarts of soup, two hours before dinner. After boiling for about an hour put in two quarts of green peas. About ten or fifteen minutes before dinner strain the soup through a fine colander and add a very little thickening, salt, and black pepper. Some persons like the soup thinner than this quantity of peas will make it. This soup may be made with bacon, without the chicken, but it is not so good. ¥ $ ¥ MOCK TURTLE. Clean head in the usual manner, by scraping off the hair, and split in two, taking out the brains. Boil the head until it is perfectly tender. Then take it out of the water, separate it from the bones and hard part inside the mouth and the gristle of the ears, cut the tongue and other parts into small pieces, and put the meat back into the pot. The soup will be much improved by adding at this time two or three pounds of fat veal cut into little pieces. Boil steadily; half an hour before serving up the soup add two large silver onions chopped fine, thyme, parsley, a teaspoonful of pounded mace, the same of cloves, salt, and red pepper to the taste. Thicken the soup with browned flour and add a quarter of a pound of good butter. Just before serving up the soup season with Madeira wine to the taste. The above will make three quarts of rich soup. The brains must be made into little thin cakes, fried, and put into the tureen just before pouring in the soup, or on top of the soup after pouring it in. MUTTON SOUP A LA SQUIRREL. Take the neck and shanks of a fat mutton, cleansing them properly, or three pounds of good mutton. Put it on to boil about four hours before dinner in water sufficient to make two quarts of soup. About twenty minutes before dinner cut up and put in the soup a large silver onion, season with salt and black pepper, and ten minutes before serving up the soup put in a very little thickening. Lamb soup may be made in the same manner, but lamb not being such fat meat as mutton requires more meat to make the soup as rich. OKRA. Take a large fat chicken, or two pounds of fresh, fat veal or lamb, and put it on the fire with about a pound of good fat bacon in plenty of water. Put it on about four hours before dinner. After it has boiled between two and three hours, put in three quarts of fine sliced okra, a quart of peeled tomatoes, and four carrots sliced very fine. About twenty minutes before serving up the soup, cut up and put in two large onions,