perfectly soft, and throw in a few force-meat balls.
ASPARAGUS SOUP.
Take eight pounds of gravy beef, with five
pints of water, a few sweet herbs, and an onion
shred, with a little pepper and salt; when the
strength of the meat is sufficiently extracted,
strain off the soup, and add to it a bundle of
asparagus, cut small, with a little chopped parsley
and mint; the asparagus should be thoroughly
done. A few minutes before serving,
throw in some fried bread cut up the size of dice;
pound a little spinach to a pulp, and squeeze
it through a cloth, stir about a tea-cup full of
this essence into the soup, let it boil up after
to prevent a raw taste.
SOUP MAIGRE.
Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of butter, and let them fry till slightly browned, season with a little
