ONION SOUP

8 SPOONFULS OF MINCED ONION        -        7 SPOONFULS OF BUTTER        -        10 GLASSES OF WATER

1 HANDFUL OF PARMESAN FLAKES        -        SOME SMALL BREAD PIECES        -        SALT AND PEPPER

SOME BUTTER

 - PUT THE ONION INTO A CASSEROLE AND BROWN IT IN THE BUTTER. THEN, STRAIN IT AND PUT THE BUTTER ASIDE TO FRY THE BREAD PIECES IN. INTO THE SAME CASSEROLE, PUT THE WATER, SALT AND PEPPER AND LET THE SOUP BOIL FOR 4-5 MINS. MEANWHILE, FRY THE BREAD PIECES IN THE BUTTER YOU HAVE PUT ASIDE. ADD SOME MORE BUTTER, IF NEEDED. WHEN THEY BROWN, PUT THEM INTO A SOUP-BOWL AND DREDGE THEM WITH THE PARMESAN FLAKES. FINALLY, POUR THE SOUP OVER, LET THE BREAD PIECES SOAK AND SERVE AT ONCE.

 

GREEN SOUP

2 HANDFULS OF POTATO PIECES        -        1 HANDFUL OF CARROT LUMPS        -        1 HANDFUL OF MINCED ONION

1 HANDFUL OF CELERY AND PARSLEY ROOTS        -        2 TURNIPS, SOME MINCED LEEK, SOME MASH TOMATO

SOME SALT, SOME FRIED PIECES OF BREAD (CROUTONS)

 - WASH AND CUT THE GREENS AND VEGETABLES AND THEN, BOIL THEM IN PROPORTIONAL SALTY WATER UNTIL THEY ALMOST MELT. THEN, FILTER THEM AND BOIL THEM ALL TOGETHER IN THEIR BROTH AGAIN, STIRRING FROM TIME TO TIME. WHEN THE SOUP THICKENS ENOUGH (YOU CAN HELP IT, ADDING 2-3 SPOONFULS OF CORN FLOUR). MEANWHILE, FRY THE BREAD PIECES IN OIL, PUT THEM INTO A SOUP-BOWL, POUR THE SOUP OVER AND SERVE.

 

EASTER SOUP

SOME LAMB LEGS AND GUTS       -       1 SMALL SPOONFUL OF FLOUR, SOME SALT       -       2 SPOONFULS OF BUTTER

1/2 SKEIN OF FRESH ONIONS        -        1/2 SKEIN OF ANISE, SOME PARSLEY        -        SOME RICE

FOR THE EGG & LEMON SAUCE : 2 EGG YOKES        -        1 1/2 LEMON JUICE        -        2 SPOONFULS OF CORN FLOUR

 - WASH THE LEGS AND THE STOMACH WELL, CUT THE IN 4-5 PIECES EACH, SCALD THEM IN BOILING WATER AND THEN THROW THE WATER AWAY. THEN, ADD FRESH WATER, SOME SALT AND 1 SMALL SPOONFUL OF FLOUR (THINNED IN WATER) AND LET THEM ALL BOIL SLOWLY FOR 30-40 MINS. MEANWHILE, TAKE SOME LIVER, INTESTINE AND LUNG, WASH THEM WELL, SCALD THEM, STRAIN THEM, CUT THEM IN SMALL PIECES AND THEN, BROWN THEM IN 2 SPOONFULS OF BUTTER, TOGETHER WITH THE HERBS (MINCED), STIRRING THEM FROM TIME TO TIME. AFTER THAT, ADD THE LEGS, THE STOMACH AND THEIR BROTH AND BOIL THEM ALL TOGETHER. WHEN THEY ARE READY, FILTER THEIR BROTH INTO ANOTHER CASSEROLE, ADD SOME RICE (1 SPOONFUL PER PERSON), AND BOIL THEM WELL. THEN, LET THEM HALF-COOL, PREPARE AND ADD THE EGG & LEMON SAUCE, STIR WELL AND SERVE.