27. Asparagus Soup—Ingredients —25 heads of asparagus, I qt. of stock, 1 tablespoonful of flour, 1 oz. of butter, sugar, pepper and salt ; some spinach greening, I pat of fresh butter or 1 gill of cream, small dice of bread✪ Asparagus Soup. Take twenty-five heads of asparagus, put them in a sauce- pan with a quart of stock, free from fat, let them boil till quite done; remove the asparagus, pound it in a mortar, then pass it through a sieve; mix a tablespoonful of flour and one oz. of butter in a saucepan on the fire, add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled ; let the whole come _toa boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter. 3 28. Spanish Soup (1)—Ingredients—1 4 Ibs. of mutton or veal, 14 Ibs. of garbanzos or chick peas, I slice of lean raw ham, remnants of game or poultry, a little bacon, salt, vegetables. Throw one pound and a half of either mutton or veal into a 20 Tur Dominron Coox Boox. vessel with water (the Spaniards use a pipkin, called in the vernacular a.‘‘ marmite,’ ), one pound and a half of “ garbanzos,” or chick peas, one good slice of lean raw ham, and any debris (no matter how small) of game or poultry. Cook gently with the lid on, skim, and add a little bacon cut small, and as much salt as necessary ; cook for another half hour, then pour off the broth slowly, to be used afterwards for the soup and sauce; add as much vegetable as you please, thoroughly well washed, and cook over a clear fire until done. About five minutes be- fore the Olla is ready, it is de rigueur in Madrid kitchens to throw in a piece of “chorizo” (black pudding). Serve the meat separately on one dish, the vegetables on another, and in a third the sauce for the whole, either of the following being appropriate. ; TOMATO.—Cook three or four juicy tomatoes until quite tender, and pass them through a sieve. Add some of the broth, some vinegar and salt, to the purée. PARSLEY.—Pound some young parsley and bread crumbs ina mortar. Moisten with the broth, add vinegar and salt to taste. These sauces should properly be served in a small silver or china bowl, surrounded by vegetables. For the tomato, spring and summer vegetables, and for the parsley sauce, those of autumn and winter are customarily used, with the rigorous exclusion, in both cases, of cabbage. A Cocido compounded of the above ingredients, without the auxiliary black pudding or vegetables, the Spaniards call a ** Puchero,” de los enfermas. 29. Spanish Soup (2)—Ingredients—1 clove of garlic, 7 well dried beans or almonds, olive oil and water, vinegar and salt, bread crumbs, The second soup, Ajo blanco, or white garlic soup, is more intricate in its manufacture, though compounded of as quaint and unlikely materials. It is extensively eaten in Andalusia. To be completely veracious, I must of necessity commence with that formidable brother to our harmless, necessary little onion—big garlic. Pound one clove of garlic and seven well dried beans, or better still, almonds, in a small spice mortar to a smooth paste. Moisten this paste with olive oil, drop by drop, then water by degrees, so as to thoroughly incorporate and amalgamate the whole. Add until it is sufficiently wet to SOUPS. Ae alee. 5 soak some bread, which must be added later on, pouring in | some vinegar and a little salt. Then put in the bread crumbs, size of half an almond, and allow it to soak. A final mixing of the bowl, and this quaint and perfectly national dish awaits your consumption. 30. Barley Soup (Creme D’Orge) —Ingredients—¥% pt. of pearl barley, 1 qt. of white stock, the yoke of one egg, 1 gill of cream, 1% pat of fresh butter, bread✪ Barley Soup (Creme D’Orge).

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27. Asparagus Soup—Ingredients —25 heads of asparagus, I qt. of stock, 1 tablespoonful of flour, 1 oz. of butter, sugar, pepper and salt ; some spinach greening, I pat of fresh butter or 1 gill of cream, small dice of bread. Take twenty-five heads of asparagus, put them in a sauce- pan with a quart of stock, free from fat, let them boil till quite done; remove the asparagus, pound it in a mortar, then pass it through a sieve; mix a tablespoonful of flour and one oz. of butter in a saucepan on the fire, add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled ; let the whole come _toa boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter. 3 28. Spanish Soup (1)—Ingredients—1 4 Ibs. of mutton or veal, 14 Ibs. of garbanzos or chick peas, I slice of lean raw ham, remnants of game or poultry, a little bacon, salt, vegetables. Throw one pound and a half of either mutton or veal into a 20 Tur Dominron Coox Boox. vessel with water (the Spaniards use a pipkin, called in the vernacular a.‘‘ marmite,’ ), one pound and a half of “ garbanzos,” or chick peas, one good slice of lean raw ham, and any debris (no matter how small) of game or poultry. Cook gently with the lid on, skim, and add a little bacon cut small, and as much salt as necessary ; cook for another half hour, then pour off the broth slowly, to be used afterwards for the soup and sauce; add as much vegetable as you please, thoroughly well washed, and cook over a clear fire until done. About five minutes be- fore the Olla is ready, it is de rigueur in Madrid kitchens to throw in a piece of “chorizo” (black pudding). Serve the meat separately on one dish, the vegetables on another, and in a third the sauce for the whole, either of the following being appropriate. ; TOMATO.—Cook three or four juicy tomatoes until quite tender, and pass them through a sieve. Add some of the broth, some vinegar and salt, to the purée. PARSLEY.—Pound some young parsley and bread crumbs ina mortar. Moisten with the broth, add vinegar and salt to taste. These sauces should properly be served in a small silver or china bowl, surrounded by vegetables. For the tomato, spring and summer vegetables, and for the parsley sauce, those of autumn and winter are customarily used, with the rigorous exclusion, in both cases, of cabbage. A Cocido compounded of the above ingredients, without the auxiliary black pudding or vegetables, the Spaniards call a ** Puchero,” de los enfermas. 29. Spanish Soup (2)—Ingredients—1 clove of garlic, 7 well dried beans or almonds, olive oil and water, vinegar and salt, bread crumbs, The second soup, Ajo blanco, or white garlic soup, is more intricate in its manufacture, though compounded of as quaint and unlikely materials. It is extensively eaten in Andalusia. To be completely veracious, I must of necessity commence with that formidable brother to our harmless, necessary little onion—big garlic. Pound one clove of garlic and seven well dried beans, or better still, almonds, in a small spice mortar to a smooth paste. Moisten this paste with olive oil, drop by drop, then water by degrees, so as to thoroughly incorporate and amalgamate the whole. Add until it is sufficiently wet to SOUPS. Ae alee. 5 soak some bread, which must be added later on, pouring in | some vinegar and a little salt. Then put in the bread crumbs, size of half an almond, and allow it to soak. A final mixing of the bowl, and this quaint and perfectly national dish awaits your consumption. 30. Barley Soup (Creme D’Orge) —Ingredients—¥% pt. of pearl barley, 1 qt. of white stock, the yoke of one egg, 1 gill of cream, 1% pat of fresh butter, bread.

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