271. HODGE-PODGE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Make the mutton broth as shown in the preceding directions, and in addition to its contents add a pint and a half of green-peas (either marrow-fats or Prussian-blues).
  2. Allow the soup to boil gently until the ingredients be thoroughly done, then mix in with them one pint of purée of green spinach and parsley: taste to ascertain that the seasoning be correct, and serve.
Original Text
271. HODGE-PODGE *. Make the mutton broth as shown in the preceding directions, and in addition to its contents add a pint and a half of green-peas (either marrow-fats or Prussian-blues). Allow the soup to boil gently until the ingredients be thoroughly done, then mix in with them one pint of purée of green spinach and parsley: taste to ascertain that the seasoning be correct, and serve. * From the Fren. h. Hoche-t.
Notes
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