Tomato ( Summer soup ). ✠
2½ lbs. veal, or lamb.
1 gallon water.
2 qts. fresh tomatoes, peeled and cut up fine.
1 tablespoonful butter.
1 teaspoonful white sugar.
Pepper and salt. Chopped parsley.
Boil the meat to shreds and the water down to two quarts. Strain the liquor, put in the tomatoes, stirring them very hard that they may dissolve thoroughly; boil half an hour. Season with parsley or any other green herb you may prefer, pepper, and salt. Strain again, and stir in a tablespoonful of butter, with a teaspoonful of white sugar, before pouring into the tureen.
This soup is more palatable still if made with the broth in which chickens were boiled for yesterday’s dinner.