Vegetable Soups.
Green Pea. (No. 1.) ✠
4 lbs. beef—cut into small pieces.
½ peck of green peas.
1 gallon water.
½ cup of rice-flour, salt, pepper and chopped parsley.
Boil the empty pods of the peas in the water one hour before putting in the beef. Strain them out, add the beef, and boil slowly for an hour and a half longer. Half an hour before serving, add the shelled peas; and twenty minutes later, the rice-flour, with salt, pepper and parsley. After adding the rice-flour, stir frequently, to prevent scorching. Strain into a hot tureen.