Asparagus Soup

This can be made next day from the same water in which the asparagus was boiled by adding whatever cold meat you have on hand, with salt, pepper and parsley. If you wish to thicken it, small pieces of potatoes, cut up and passed through a sieve, may be added, also a handful of sorrel, a small lettuce, two small green onions, and chervil.

From page 47 of the 1904 edition.

Original page from the book