Potato Soup (II)

Ingredients

• 1 lb shin of beef
• 1 lb potatoes
• 1 onion
• 1/2 a pint of peas
• 2 oz rice
• 2 head celery
• pepper and salt to taste
• 3 quart water

Instructions

1. Cut the beef into thin slices, chop the potatoes and onion, and put them in a stewpan with the water, peas, and rice.
2. Stew gently till the gravy is drawn from the meat;
3. strain it off, take out the beef, and pulp the other ingredients through a coarse sieve.
4. Put the pulp back in the soup, cut up the celery in it, and simmer till this is tender.
5. Season, and serve with fried bread cut into it.