From:
The Thorough Good Cook
Soup: 10. Autumn Soup
Cut, as for a Julienne (
No. 8), the white parts of four
leeks, the same of two heads of
celery, and a
lettuce;
wash,
and throw them into boiling
broth; add a pint of. young
peas, a little
sugar and
pepper, two large spoonfuls of
flour, mixed thinly and
smooth, with some cold stock; stir
the broth with a
tablespoon to render it smooth, and after
boiling it an hour and a half, pour it into the tureen with
crusts dried as usual (see
No.12).