Margaret Brown's French Cookery Book

into pieces about 2 inches long, wash them well, lay them on a hair sieve to drain, and put them in 3 quarts of clear gravy soup in a gallon soup-pot; let it stew just enough to make the celery tender, say about 1 hour; take off the scum if any should rise, season with a little salt. Should you wish to make this soup at a season when you could not get celery, use the celery seed, say about 1/2 pint, put this in the soup 1/4 hour before it is done, with a little sugar. No. 6. PEASE SOUP AND PICKLED PORK. Take 2 pounds of the flank of pickled pork. Care must be taken that the pork is not too salty, otherwise lay it in water the night before. Put 1 quart pease (split), 2 heads of cut celery, 2 onions peeled, 1 sprig of sweet marjoram in 3 quarts of water; boil gently for 2 hours, then put in the pork. Let this boil until it is done enough to eat. When done wash it clean in hot water and place it on a dish, or else cut it in mouthfuls and put in a tureen with the soup. No. 7. PLAIN PEASE SOUP. One quart of split peas, 2 heads of celery; let them simmer gently in broth or soft water (3 quarts) over a slow fire, stirring every now and then to keep the pease from burning. Add more water should it boil away or the soup get too thick. After boiling for 3 hours put them through a coarse sieve, then through a fine one. Wash out your stewpan and put the soup back into it, let it boil up once. Take off the scum if any. Fry small square pieces of bread in hot lard until they become a delicate brown; take them out and let them drain on a sheet of paper. Send these up with the soup in one side dish and dry powdered mint or sweet marjoram in another. No. 8. LOBSTER SOUP. Take 3 fine, lively hen lobsters,