boiled till quite dissolved, and till it has given a green colour
to the soup. Then take the remainder of the asparagus tops (which
must all this time have been lying in cold water) and put them
into the soup, and let them boil about twenty minutes. Serve it up
with small squares of toast in the tureen.

You may heighten the green of this soup by adding the juice of a
handful of spinach, pounded in a mortar and strained. Or you may
colour it with the juice of boiled spinach squeezed through a
cloth. The spinach juice should be put in fifteen or ten minutes
before you take up the soup, as a short boiling in it will take
off the peculiar taste.


FRIAR'S CHICKEN,

Cut up four pounds of knuckle of veal; season it with white pepper
and salt: put it into a soup-pan and let it boil slowly till the
meat drops from the bone. Then strain it off. Have ready a pair of
young fowls skinned, and cut up as you carve them at table. Season
them with white pepper, salt, and mace. Put them into the soup,
add a handful of chopped parsley, and let them boil. When the
pieces of chicken are all quite tender, have ready four or five
eggs well beaten. Stir the egg into the soup, and take it
immediately off the fire lest it curdle. Serve up the chicken in
the soup.

Rabbits may be substituted for fowls.