; then take a large
clean stewpan, put in about half a pound of butter, and when it is quite
hot, slice four large onions very thin, and put into your butter; stir
them well about for two or three minutes; then put in the rest of your
herbs; shake all well together for near twenty minutes, dust in some
flour, and stir them together; pour in two quarts of boiling water;
season with pepper, salt, and beaten mace: chip a handful of crust of
bread, and put in; boil it half an hour, then beat up the yolks of three
eggs in a spoonful of vinegar; pour it in, and stir it for two or three
minutes; then send it to table.

SOUP WITH ONIONS. Blanch some small white onions in scalding water, peel
off the first skin, and stew them in a little broth. When ready, lay
them in a row round the edge of the dish intended for the soup. To keep
them in their place, put a thin slip of bread rubbed with white of egg
round the rim of the dish, and set the dish for a moment over a stove to
fasten the bread. Slips of bread may be used in this manner to keep all
kinds of garnishing to soups in their proper place.

SOUP A LA REINE. Blanch and beat very fine in a marble mortar, three
quarters of a pound of sweet almonds, with the white part of a cold
roasted fowl. Slice to these the crumb of four small rolls, and then
strain to it three quarts of good veal gravy, boiled with a blade of
mace. Simmer these all together for a quarter of an hour, then rub them
through a tammis, season it with salt, give it a boil, and serve it up
with a small tea-cupful of cream stirred into it, and the slices of
crust cut off the rolls laid on the top.--Another way. Have ready a
strong veal broth that is white, and clean scummed from all fat; blanch
a pound of almonds, beat them in a mortar, with a little water, to
prevent their oiling, and the yolks of four poached eggs, the lean part
of the legs, and all the white part of a roasted fowl; pound all
together, as fine as possible; then take three quarts of the veal broth,
put it into a clean stew-pot, put your ingredients in, and mix them well
together; chip in the crust of two French rolls well rasped; boil all
together over a stove, or a clear fire. Take a French roll, cut a piece
out of the top, and take out all the crumb: mince the white part of a
roasted fowl very fine, season it with pepper, salt, nutmeg, and a
little beaten mace; put in about an ounce of butter, and moisten it with
two spoonfuls of your soup