together while your soop is thick; salt it to your taste, and thicken
it with a little wheat-flour; strain it thro' a cullender, boil a
little sellery, cut it in small pieces, with a little crisp bread, and
crisp a little spinage, as you would do parsley, then put it in a dish,
and serve it up. Garnish your dish with raspings of bread.


7. _To make_ PEASE SOOP _in Lent_.

Take a quart of pease, put them into a pot with a gallon of water, two
or three large onions, half a dozen anchovies, a little whole pepper
and salt; boil all together whilst your soop is thick; strain it into a
stew-pan through a cullender, and put six ounces of butter (work'd in
flour) into the soop to thicken it; also put in a little boil'd
sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered;
so serve it up.


8. CRAW-FISH SOOP.

Take a knuckle of veal, and part of a neck of mutton to make white
gravy, putting in an onion, a little whole pepper and salt to your
taste; then take twenty crawfish, boil and beat them in a marble
mortar, adding thereto alittlee of the gravy; strain them and put them
into the gravy; also two or three pieces of white bread to thicken the
soop; boil twelve or fourteen of the smallest craw-fish, and put them
whole into the dish, with a few toasts, or _French_ roll, which you
please; so serve it up.

You may make lobster soop the same way, only add into the soop the