SORREL SOUP.
Pick off the stems and wash the leaves of a quart of sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes. Add three pints of beef or veal stock [...]
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of
butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and onion. Cook them until
tender in 1 quart of water with the butter and seasoning. When the
vegetables are tender rub them through a [...]
