Serve with small sippets of bread fried in butter.

_Time_.--1 hour. _Average cost_ per quart, 1s. 2d.

_Seasonable_ from June to October.

_Sufficient_ for 8 persons.


ASPARAGUS SOUP.

I.

113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of
pale ale, a few leaves of white beet, spinach, 1 cabbage lettuce, a
little mint, sorrel, and marjoram, a pint of asparagus-tops cut small,
the crust of 1 French roll, seasoning to taste, 2 quarts of water.

_Mode_.--Put the beef, cut in pieces and rolled in flour, into a
stewpan, with the bacon at the bottom; cover it close, and set it on a
slow fire, stirring it now and then till the gravy is drawn. Put in the
water and ale, and season to taste with pepper and salt, and let it stew
gently for 2 hours; then strain the liquor, and take off the fat, and
add the white beet, spinach, cabbage lettuce, and mint, sorrel, and
sweet marjoram, pounded. Let these boil up in the liquor, then put in
the asparagus-tops cut small, and allow them to boil till all is tender.
Serve hot, with the French roll in the dish.

_Time_.--Altogether 3 hours. _Average cost_ per quart, 1s. 9d.