Читать книгу The New Galt Cook Book - Various - Страница 9

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One pound of beef, one pint of gray peas, one-half pound of scraped potatoes, one onion, three ounces of rice, one head of celery, one carrot, pepper and salt, toasted bread, six pints of water. Cut the beef in pieces an inch square. Add peas, potatoes, onion, rice, and put all into the six pints of water and boil until reduced to five. Strain through a sieve, return to saucepan, adding the celery and carrot grated. Stew well, season with pepper and salt. Put toasted bread into the tureen. Pour the soup on and serve hot.