The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

How to make Soop.

Take white Pease, and wash them, and pick them very clean, then put them into cold water, and let them boyl till they be very tender, then take them up into a Cullender, and force the Pulp of the Pease through the Cullender with a Ladle, then have some strong broath made with a piece of Beef, and the Crag end of a Neck of Mutton, and a piece of Veal, and a piece of Lean Pork, or a piece of Lean Bacon, strain it through a hair Sieve, then put in the Pulp of the Pease into the broath, a little whole Pepper, two or three blades of Mace, one Nutmeg cut into

slices, a litte Salt, so much as will make it relishable, then put in one quart of good Flommary, and some Spinage washt, and pickt, and chopt a little, if the Spinage be large, and if it be very young, you may put it in whole, only takeing off the stalks, then have some Balls of forc't Meat, Green and White, made as big as large Nutmegs, and put into the broath, boyl all these a quarter of an hour, then stir in half a Pound of good sweet Butter, and if it be not thick enough then beat the Yolks of six Eggs and stir into it, and give it one boyl, then have a clean deep Dish with some slices of French-Bread set over a Chafing-dish of Coals, pour on your Soop and lay a rosted Duck, or a Tame Pidgeon rosted in the middle of the Dish, and Garnish the Dish with Fry'd Lamb-stones and Sweet-breads finely Fry'd, and Fry'd Parsly, and serve it to the Table. Strew on some Salt

on the brim of the Dish, this Dish is only proper for the Winter Sea∣son.