Folio 2. Page 3. Recto.
Dublin Core
Title
Folio 2. Page 3. Recto.
Subject
Recipe for Onion soup without meat, Green peas Soup.
Description
take a little chervill, burnett, & Parsley,
tied up and let them stew down- cut
your cabbage small- fry it with a bit
of butter till tender then strain the
liquor of the onions upon it- let it
stew a little together & serve it up
with bread -
Onion soup without meat
Fry your onions as before, but a lar
-ger quantity, add water as above, strain
the onions off- add a crust; toasted brown
& sopt in Vinegar --
Green peas Soup
Take 1 lb of chump end loin of Mutton,
1 pound lb scrag end neck of Veal, boile’d down
with a small quantity of Onion parsley
& 3 or 4 Carrots, then strain it off- take
some old peas, rub them through
a Cullinder mixing it with the stock
till it is of a proper thickness, then
put it on the fire to stew with some
young peas in it, & some coss lettuce,
cut as for a sallit- Take cucumbers
sliced thick, a little spinach, Burnett
& Chervil & fry them together with a
small piece of Butter to which is to
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
tied up and let them stew down- cut
your cabbage small- fry it with a bit
of butter till tender then strain the
liquor of the onions upon it- let it
stew a little together & serve it up
with bread -
Onion soup without meat
Fry your onions as before, but a lar
-ger quantity, add water as above, strain
the onions off- add a crust; toasted brown
& sopt in Vinegar --
Green peas Soup
Take 1 lb of chump end loin of Mutton,
1 pound lb scrag end neck of Veal, boile’d down
with a small quantity of Onion parsley
& 3 or 4 Carrots, then strain it off- take
some old peas, rub them through
a Cullinder mixing it with the stock
till it is of a proper thickness, then
put it on the fire to stew with some
young peas in it, & some coss lettuce,
cut as for a sallit- Take cucumbers
sliced thick, a little spinach, Burnett
& Chervil & fry them together with a
small piece of Butter to which is to
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
Creator
Charlotte Starkie
Publisher
Gillespie Family
Date
1782 to 1808
Contributor
Gillespie Family
Rights
Site licence
Format
Handwritten text on a page of a paper document
Language
English
Type
Paper document
Text Item Type Metadata
Text
take a little chervill, Burnett, & Parsley tied up and let them stew down- cut your cabbage small- fry it with a bit of butter till tender then strain the liquor of the onions upon it -let it stew a little together & serve it up with bread -
Onion soup without meat-
Fry your onions as before, but a larger quantity -add water as above, strain the onions off- add a crust; toasted brown & sopt in Vinegar --
Green peas Soup
Take 1 lb of chump end loin of Mutton & scrag end neck of Veal, boil[e]’d down with a small quantity of Onion parsley & 3 or 4 Carrots, then strain it off- take some old peas, rub them through a Cullinder mixing it with the stock till it is of a proper thickness then put it on the fire to stew with some young peas in it, & some coss lettuce cut as for a sallid- take cucumbers sliced thick, a little spinach, Burnett & Chervil & fry them together with a small piece of Butter to which is to
Onion soup without meat-
Fry your onions as before, but a larger quantity -add water as above, strain the onions off- add a crust; toasted brown & sopt in Vinegar --
Green peas Soup
Take 1 lb of chump end loin of Mutton & scrag end neck of Veal, boil[e]’d down with a small quantity of Onion parsley & 3 or 4 Carrots, then strain it off- take some old peas, rub them through a Cullinder mixing it with the stock till it is of a proper thickness then put it on the fire to stew with some young peas in it, & some coss lettuce cut as for a sallid- take cucumbers sliced thick, a little spinach, Burnett & Chervil & fry them together with a small piece of Butter to which is to
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Collection
Citation
Charlotte Starkie, “Folio 2. Page 3. Recto.,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/47.
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