To these
add leeks, chervil, carrots, turnips, fifty heads of asparagus, a few
truffles, a large cow-cabbage, a pint of French beans, a peck of very
young peas, a tomato cut in slices, some potatoes, and a couple of
bananas. Pour in three gallons of water, and boil furiously till your
soup is reduced to about a pint and a-half. As it boils, add, drop
by drop, a bottle of JULES MUMM's Extra Dry, and a gill of Scotch
whiskey; then take out your wooden leg, which wipe carefully and serve
separately with a neat frill, which can be easily cut from the cover
of _Sala's Jo----_ (_Editorial blue pencil again_), round the top. The
soup itself is best served in a silver tureen, or in a Dresden china
punch-bowl. The above obviously is intended neither for school-boys
nor school-girls, nor is it meant for the tables of the wealthy and
luxurious. It is emphatically a Poor Man's Dish, otherwise it would
never have found a place in the cookery column of that essentially
popular periodical, _Sala's Journal_. Hurrah! the Editor has
gone out to "chop," and there was no blue pencil to mar the last
touching allusions.
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