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Green Pea Soup No 2

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

Put one quart of old green peas into a gallon of water, with a bunch of

mint, a crust of bread, and two pounds of fresh meat of any sort. When

these have boiled gently for three hours, strain the pulp through a

colander; then fry spinach, lettuce, beet, and green onions, of each a

handful, not too small, in butter, and one pint of green peas, boiled;

pepper and salt. Mix all together, and let them just boil. The spinach

must not be fried brown, but kept green.

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