Vegetable Soup Recipe

The following is the receipt given by the celebrated

FRANCATELLI for a cheap vegetable soup: Put six quarts of water to boil

in a large pot with quarter of a pound of suet, or two ounces of

drippings, (cost about two cents,) season it with a level tablespoonful

of salt, half a teaspoonful of pepper, and a few sprigs of parsley and

dried herbs, (cost of seasoning one cent;) while it is boiling prepare

about ten cents' worth of cabbage, turnips, beans, or any cheap

vegetables in season; throw them into the boiling soup, and when they

have boiled up thoroughly, set the pot at the side of the fire, where it

will simmer, for about two hours. Then take up some of the vegetables

without breaking, and use them with any gravy you may have on hand, or

with quarter of a pound of bacon, (cost four cents,) sliced and fried,

for the bulk of the meal; the soup after being seasoned to taste can be

eaten with bread, at the beginning of the meal, the whole of which can

be provided for about twenty cents.

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