The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the 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