large handfuls of sorrel, chop it a little, fry it in butter, put it
into the soup, and let the whole stew till the fowl is well done. Skim
it very clean, and serve it up with the fowl in the soup.

SOUPS. It has generally been considered as good economy to use the
cheapest and most inferior kind of meat for broths and soups, and to
boil it down till it is entirely destroyed, and hardly worth giving to
the pigs. But this is a false frugality; and it is far better to buy
good pieces of meat, and only stew them till they are tender enough to
be eaten. Lean juicy beef, mutton, or veal, form the basis of good
broth; and it is therefore advisable to procure those pieces which
afford the richest succulence, and such as is fresh slain. Stale meat
will make the broth grouty and bad tasted, and fat is not so well
adapted to the purpose. The following herbs, roots, and seasonings, are
proper for making and giving a relish to broths and soups, according as
the taste may suit. Scotch barley, pearl barley, wheat flour, oatmeal,
bread, raspings, peas, beans, rice, vermicelli, maccaroni, isinglass,
potatoe mucilage, mushroom, or mushroom ketchup, champignons, parsnips,
carrots, beet root, turnips, garlic, shalots, and onions. Sliced onions
fried with butter and flour till they are browned, and then rubbed
through a sieve, are excellent to heighten the colour and flavour of
brown soups and sauces, and form the basis of most of the fine relishes
furnished by the cook. The older and drier the onion, the stronger will
be its flavour, and the quantity must be regulated accordingly. Leeks,
cucumber, or burnet vinegar; celery, or celery seed pounded. The latter,
though equally strong, does not impart the delicate sweetness of the
fresh vegetable; and when used as a substitute, its flavour should be
corrected by the addition of a bit of sugar. Cress seed, parsley, common
thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter
savoury, and basil. As fresh green basil is seldom to be procured, and
its fine flavour is soon lost, the best way of preserving the extract is
by pouring wine on the fresh leaves. Bay leaves, tomata, tarragon,
chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black
pepper, white pepper, essence of anchovy, lemon peel, lemon juice, and
Seville orange juice. The latter imparts a finer flavour than the lemon,
and the acid is much milder. The above materials, with wine and mushroom
ketchup,