put six ounces of butter (work'd in
flour) into the soop to thicken it; also put in a little boil'd
sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered;
so serve it up.

8. CRAW-FISH SOOP.

Take a knuckle of veal, and part of a neck of mutton to make white
gravy, putting in an onion, a little whole pepper and salt to your
taste; then take twenty crawfish, boil and beat them in a marble
mortar, adding thereto alittlee of the gravy; strain them and put them
into the gravy; also two or three pieces of white bread to thicken the
soop; boil twelve or fourteen of the smallest craw-fish, and put them
whole into the dish, with a few toasts, or _French_ roll, which you
please; so serve it up.

You may make lobster soop the same way, only add into the soop the
seeds of the lobster.

9. _To make_ SCOTCH SOOP.

Take a houghil of beef, cut it in pieces, with part of a neck of
mutton, and a pound of _French_ barley; put them all into your pot,
with six quarts of water; let it boil 'till the barley be soft, then
put in a fowl; as soon as 'tis enough put in a handful of red beet
leaves or brocoli, a handful of the blades of onions, a handful of
spinage, washed and shred very small; only let them have a little boil,
else it will spoil the greenness. Serve it up with the fowl in a dish,
garnish'd with raspings of bread.

10. _To make_ SOOP _without Water_.

Take a small leg of mutton, cut it in slices, season it with a little
pepper and salt; cut three middling turnips in round pieces, and three
small carrots scrap'd and cut in pieces, a handful of spinage, a little
parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut
the herbs pretty small, lay a row of meat and a row of herbs; put the
turnips and carrots at the bottom of the pot, with an onion, lay at the
top half a pound of sweet butter, and close up the pot with coarse
paste; them put the pot into boiling water, and let it boil for four
hours; or in a slow oven, and let it stand all night; when it is enough
drain the gravy from the meat, skim off the fat, then put it into your
dish with some toasts of bread, and a little stew'd spinage; to serve
it up.

11. _To stew a_ BRISKET _of_ BEEF.

Take the thin part of a brisket of beef, score the skin at the top;
cross and take off the under skin, then take out the bones, season it
highly with mace, a little salt, and a little whole pepper, rub it on
both sides, let it lay all night,