2½ lbs. veal, or lamb.
1 gallon water.
2 qts. fresh tomatoes, peeled and cut up fine.
1 tablespoonful butter.
1 teaspoonful white sugar.
Pepper and salt. Chopped parsley.
Boil the meat to shreds and the water down to two quarts. Strain the
liquor, put in the tomatoes, stirring them very hard that they may
dissolve thoroughly; boil half an hour. Season with parsley or any
other green herb you may prefer, pepper, and salt. Strain again, and
stir in a tablespoonful of butter, with a teaspoonful of white sugar,
before pouring into the tureen.
This soup is more palatable still if made with the broth in which
chickens were boiled for yesterday’s dinner.