1/2 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to
taste, 3 quarts of water.
_Mode_.--Cut the beef into thin slices, chop the potatoes and onion, and
put them in a stewpan with the water, peas, and rice. Stew gently till
the gravy is drawn from the meat; strain it off, take out the beef, and
pulp the other ingredients through a coarse sieve. Put the pulp back in
the soup, cut up the celery in it, and simmer till this is tender.
Season, and serve with fried bread cut into it.
_Time_.--3 hours. _Average cost_, 4d. per quart.
_Seasonable_ from September to March.
_Sufficient_ for 12 persons.
III.
(_Very Economical_.)