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String Bean Soup

(Vaughan’s Vegetable Cook Book)







Boil one pint of string beans cut in inch lengths, in one pint of veal

or celery stock and one pint of water, add a few slices of potatoes, a

stalk of tender celery chopped, half a small onion, two or three leaves

of summer savory and a clove. When soft rub through a sieve. Put in a

saucepan and cook together a tablespoonful of butter, a heaping

tablespoonful of flour and a pint of rich milk. Add this to the stock

and pulp, season with pepper and salt and serve.











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