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POTATOE SOUP

(Soups) - (The Jewish Manual)







Grate a pound of fine potatoes in two quarts of water, add to it the
trimmings of any meat, amounting to about a pound in quantity, a cup
of rice, a few sweet herbs, and a head of celery, stew well till the
liquor is considerably reduced, then strain it through a sieve; if,
when strained, it is too thin and watery, add a little thickening; it
should be flavoured only with white pepper and salt.











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