LETTUCE SOUP by www.country-cooking.com
Take 1 small lettuce, Meat stock, 2 potatoes, The leaves of a head of celery, 2 tablespoons of peas, fresh or canned, 1 heaping tablespoon of flour. Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread.
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