Asparagus Soup Recipe

Put five or six pounds of lean beef, cut in pieces and rolled in flour,

into your stewpan, with two or three slices of bacon at the bottom: set

it on a slow fire and cover it close, stirring it now and then, till

your gravy is drawn; then put in two quarts of water and half a pint of

pale ale; cover it close and let it stew gently for an hour. Put in some

whole pepper and salt to your taste. Then strain out the liquor and take

off the fat; put in the leaves of white beet, some spinach, some cabbage

lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these

boil up in your liquor. Then put in your green tops of asparagus, cut

small, and let them boil till all is tender. Serve hot, with the crust

of a French roll in the dish.





Another.



Boil three half pints of winter split peas; rub them through a sieve;

add a little gravy; then stew by themselves the following

herbs:--celery, a few young onions, a lettuce, cut small, and about half

a pint of asparagus, cut small, like peas, and stewed with the rest;

colour the soup of a pea green with spinach juice; add half a pint of

cream or good milk, and serve up.

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