Summer Soup

  Take a neck of mutton, joint it, break the bones, and put it into your soup-pot, adding four quarts of water to every five pounds of mutton. Put the pot on the fire, and let it boil slowly four or five hours; then strain off the liquid and return it to the soup-pot, after carefully removing all the fat from the surface; then add to it three turnips pared and sliced thin, two young onions sliced, a half tea-spoonful of powdered sweet marjoram, a half tea-spoonful of Tarragon, a table-spoonful of nasturtian seeds, and a sufficient quantity of salt and pepper to season it well. Let the whole boil until the vegetables are pulp; then you may add, if you like, dumplings, made of flour and butter. the soup is very good without the dumplings, page 12. HK 4 August 2015, Dover, Delaware

Taken verbatim from Taken verbatim from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneious Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882.