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Spanish Soup.
TO MARE TWO QUARTS.
Ingredients.
4 Onions. Spinach. Bread Raspings. 1 Lettuce.
Celery. Endive. Bouquet garni.
Method.
1. Thicken two quarts of water in a stewpan with bread raspings. These may be prepared by baking in. an oven odd crusts of bread
to a crisp brown colour. Then reduce to powder and pass through a sieve, and keep in a dry place in a dry stoppered bottle. 2. Take
four or five onions, two inches in diameter. 3. Cut each into six pieces and add to the water and bread raspings, with a little
pepper and salt and a. small bouquet garni. 4. Cover the saucepan closely and boil for an hour and a quarter. 5.
Strain the contents into a basin. 6. Shred a quarter head of celery, one small lettuce, half head of endive, six leaves
of spinach, and dry them in a clean cloth. 7. Fry them then in butter. 8. Melt an ounce of butter in a three-quart stewpan.
9. Stir in some flour till nicely browned. 10. Add the shredded vegetables; and in five minutes add the soup. 11.
Boil till they are tender. 12. Skim. 13. Pour into a soup tureen over fingers of fried bread.
PRECAUTIONS.-Be careful to dry the vegetables before frying.
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