Tomato Soup Recipe

Make a good gravy with one and one-half pounds of skirt of beef. With one
half of the gravy make a very good purée of peas--if possible the green
peas--with the other half make a good purée of tomatoes. Combine the two
purées, adding pepper and salt and a dust of cayenne. For each guest add
to the soup a teaspoonful of Madeira wine, beat it all well and serve
quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.
This celebrated soup is honored by the name of the glorious defender of
Namur.
[_Gabrielle Janssens._]

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