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Updated: May 13, 2025
HOP-TOP SOUP. Take a quantity of hop-tops when they are in the greatest perfection, tie them in small bunches, soak them in water, and put them to some thin peas-soup. Boil them up, add three spoonfuls of onion juice, with salt and pepper. When done enough, serve them up in a tureen, with sippets of toasted bread at the bottom.
Have ready six large carrots scraped and sliced; strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth, with a wooden spoon; but pulp only the red part of the carrot, and not the yellow. The soup should be made the day before, and afterwards boiled with the pulp, to the thickness of peas-soup, with the addition of a little cayenne.
To be sure, by parting from Betty, my peas-soup will not be quite so well-flavored, nor my linen so neatly got up; but the day is fast approaching, when all this will signify but little; but it will not signify little whether one hundred immortal souls were the better for my making this petty sacrifice. Mrs. Crew is a real Christian, has excellent sense, and had a good education from my mother.
The shank bones of mutton, so little esteemed in general, would be found to give richness to soups or gravies, if well soaked and brushed, before they are added to the boiling. They are also particularly nourishing for sick persons. Roast beef-bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before the soup is to be eaten, that the fat may be taken off.
BOILED LEG OF PORK. Salt it eight or ten days; and when it is to be dressed, weigh it. Let it lie half an hour in cold water to make it white: allow a quarter of an hour for every pound, and half an hour over, from the time it boils up. Skim it as soon as it boils, and frequently after. Allow plenty of water, and save some of it for peas-soup.
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