Читать книгу The New Galt Cook Book - Various - Страница 25

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A piece of beef or mutton; a quantity of fresh asparagus; a few slices of toast. Make in the usual way a nice rich soup of beef or mutton seasoned with salt and pepper. After it has been well boiled and skimmed and the meat is all to pieces, strain the soup into another pot (or wash out the same one) and return the liquid. Have ready a quantity of fresh asparagus with the stalks cut off close to the green tops; it should have been lying in cold water all the time the meat was boiling. Put into the soup half the asparagus tops and boil them in it till entirely dissolved, then add the remaining asparagus to the soup (having previously boiled them in a pan by themselves until they are tender but not broken). Give the whole a boil together. Make some nice slices of toast with the crust cut off; dip them a minute in hot water. Butter them and lay at the bottom of the tureen and pour the soup upon them. This is nice soup for company.