Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

American lard, or suet, to which add the turnips or carrots; fry for ten minutes, add one quart of cold water and the meal, well mixing, and moisten by degrees with seven quarts of hot water; boil for two hours, and season with three ounces of salt, one quarter ounce of brown sugar, one teaspoonful of black pepper, _two drops_ of essence of garlic, _one drop_ of essence of mint, one drop of essence of celery; stir quickly, and serve directly. RECEIPT NO. 3. No. 2. 6 As No. 2--and add one pound of potatoes 1 -- 7 For those who have the chance of procuring a few potatoes once a week, they may be used with advantage in the following manner:-- Having prepared the soup according to Receipt No. 2, when nearly done, wash a pound of potatoes, pick out the black spots, if any, and cut them in very small dice; put them into the soup to boil for twenty minutes, or a little longer, until done, and the soup is ready, and will strongly taste of potato; the short time of ebullition preserving all the aroma of that inconstant root. Having promised to make my receipts public, for the benefit of the laborious classes of society, as well as for the poor, I think that if a man could treat his family once a week with a food called potato soup, each member of it, who had previously fed on that root, and who are _now_ nearly deprived of that food, would worship the day of the week when such a luxury should be displayed on their humble table. RECEIPT NO. 4. Quarter of a pound of bacon 1½ One ounce of dripping 0¼ Quarter of a pound of onions } Quarter of a pound of turnips or carrots } Two ounces of leeks and celery } 1 Quarter ounce of mint, shred fine } Pound and a quarter of yellow peas 3½ Half-pound of common flour 1 Two ounces and a half of salt } Half ounce of sugar } 0¼ -- 7½ Have a quarter