1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of Allinson fine
wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash
the sorrel and drain the water. Set it over the fire with the butter
and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel
for 5 minutes; add the [...]
1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of
butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread
cut into small dice. Pick, wash, and chop up the sorrel, chop up the
onion, and boil both with the water, butter, pepper, and salt until
the onion is quite tender. Place [...]
1/2 lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and
salt, 3 pints of water. Pick, wash, and chop fine the sorrel, peel and
cut up in slices the potatoes, and set both over the fire with the
water, butter, and seasoning to taste; when the potatoes are quite
tender, pass the soup through a [...]
1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1
stick of celery, 1/2 oz. of butter, 1 teaspoonful of thyme, 2 quarts
of water, pepper and salt to taste, and 2 oz. of Allinson fine
wheatmeal. String the beans and break them up in small pieces, cut up
the other vegetables and add them to [...]
4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste. Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding [...]