Soop Meager

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take half a Pound of Butter, put it into a deep Stew-pan, shake it about, and let it stand till it has done making a Noise; then have ready six middling Onions peeled, and cut small, throw them in, and shake them about. Take a Bunch of Salary clean washed, and picked, cut it in Pieces half as long as your Finger, a large Handful of Spinage clean washed, and picked, a good Lettice clean washed, if you have it, and cut small, a little Bundle of Parsley chopped fine; shake all this well together in the Pan for a quarter of an Hour, then shake in a little Flour, stir all together, and pour into the Stew-pan two Quarts of boiling Water; take a Handful of dry hard Crust, throw in a Tea Spoonful of beaten Pepper, three Blades of Mace beat fine, stir all together, and let it boil softly half an Hour; then take it off the Fire, and beat up the Yolks of two Eggs, and stir in, and one Spoonful of Vinegar. Pour it into the Soop-dish, and send it to Table. If you have any green Peas, boil Half a Pint in the Soop for Change.