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English cookbook, 1860
Page 109
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in a 1/4 lb of Lard or a little butter, when fried pour 3 quarts of boiling water in pan then pepper and salt to your taste and Stew till tender either rubbed through a Sieve or left if pieces as desired Pour the Soup into the Tureen upon small pieces of [bread?] fried or not All kind of Vegetables may be used
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in a 1/4 lb of Lard or a little butter, when fried pour 3 quarts of boiling water in pan then pepper and salt to your taste and Stew till tender either rubbed through a Sieve or left if pieces as desired Pour the Soup into the Tureen upon small pieces of [bread?] fried or not All kind of Vegetables may be used
Szathmary Culinary Manuscripts and Cookbooks
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