Add quarter of a pound of salt pork and half a pound of lean beef; one carrot and two onions cut fine; one tablespoonful of salt; one saltspoonful of cayenne.

Cover closely, and boil four or five hours.

Rub through a colander, having first put in the tureen three hard-boiled eggs cut in slices, one lemon sliced thin, and half a glass of wine.

This soup is often served with small sausages which have been boiled in it for ten minutes, and then skinned, and used either whole or cut in bits.

Cold baked beans can also be used, in which case the meat, eggs, and wine are omitted.
PEA SOUP.
One quart of dried pease, washed and soaked over-night; split pease are best.