Take a quart of good boiling pease which put into a pot with a gallonof soft water whilst cold; add thereto a little beef or mutton, alittle hung beef or bacon, and two or three large onions; boil alltogether while your soop is thick; salt it to your taste, and thickenit with a little wheat-flour; strain it thro' a cullender, boil alittle sellery, cut it in small pieces, with a little crisp bread, andcrisp a little spinage, as you would do parsley, then put it in a dish,and serve it up. Garnish your dish with raspings of bread.