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Clear Herb Soup

(Soups.) - (The Lady's Own Cookery Book)

Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all

cut fine, with a handful of young peas: give them a scald in boiling

water; put them on a sieve to drain, and then put them into a clear

consomme, and let them boil slowly till the roots are quite tender.

Season with a little salt. When going to table put a little crust of

French roll in it.

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