Free Mediterranean Diet

Ingredients:  Rice, turnips, butter, gravy, tomatoes.

Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them.  Then drain the slices, put them in a frying-pan and fry them
slightly in butter.  Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock.  Add three ounces of well-washed rice, and boil for
half-an-hour.

Minestra loses its flavour if it is boiled too long.  In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.

Ingredients:  White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into
a stock pot with a little salt, butter, and water, add a carrot, an
onion, two leeks, and a stick of celery, and simmer until the
vegetables are well cooked; then take out all the fresh vegetables,
drain the beans and pass them through a sieve, but first dilute
them with good stock.  Put this puree into a stock pot with good
white stock, and when it has boiled keep it hot in a bain-marie
until you are about to serve; then mix the yolk of three eggs in a
cup of cream, and add this to the soup.  Pour the soup into a warm
tureen, add some boiled green peas, and serve with fried croutons
handed separately.