young peas, a little
chopped lettuce, small pieces of cucumber fried to a light brown, a
little bit of mint, pepper, and salt; two or three lumps of sugar give
a fine flavor.

* * * * *

WINTER PEA SOUP.

Soak a quart of white peas in water, boil them till soft, in as much
water as will cover them, pass them through a sieve, and add them to
any broth that may be ready, a little piece of _chorissa_ or smoked
beef will improve the flavour; this soup should be served with mint
and fried bread.

* * * * *

GIBLET SOUP.

Add to a fine strong well-seasoned beef stock, of about three quarts,
two sets of giblets, which should be previously stewed separately in
one quart of water (the gizzards require scalding for some time before
they are put in with the rest); white pepper, salt, and the rind of
lemon should season them; when they are tender, add them with their
gravy to the stock, and boil for about ten minutes together, then stir
in a glass of white wine, a table spoonful of mushroom ketchup, and
the juice of half a lemon; it will require to be thickened with a
little flour browned; the giblets are served in the soup.

* * * * *

BARLEY SOUP.

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck,
with three quarts of water, boil it gently and keep it well skimmed;
a sprig of parsley, a couple of sliced turnips, a carrot, an onion or
more, if approved, with a little white pepper and salt, are sufficient
seasoning, a breakfast cup full of barley should be scalded and put in
the stew-pan with the meat, if when done, the soup is thin and watery,
a little prepared barley, mixed smoothly, should be stirred in.

* * * * *

SOUP DE POISSON, OR FISH SOUP.

Make a good stock, by simmering a cod's-head in water, enough to cover
the fish; season it with pepper and salt, mace, celery, parsley, and
a few sweet herbs, with two or three onions, when sufficiently done,
strain it, and add cutlets of fish prepared in the following manner:
cut very small, well-trimmed cutlets from any fish, sole or brill are
perhaps best suited; stew them in equal quantities of water and wine,
but not more than will cover them, with a large lump of butter, and
the juice of a lemon; when they have stewed gently for about fifteen
or twenty minutes, add them to the soup, which thicken with cream and
flour, serv