a quarter of an ounce of
cayenne pepper, half an ounce of cardamums, and the same of cummin seed
and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked
tight.

62. _Essence of Celery._

Steep an ounce of celery seed in half a pint of brandy, or vinegar. A
few drops of this will give a fine flavor to soups, and sauce for fowls.

63. _Soup Herb Spirit._

Those who like a variety of herbs in soup, will find it very convenient
to have the following mixture. Take when in their prime, thyme, sweet
marjoram, sweet basil, and summer savory. When thoroughly dried, pound
and sift them. Steep them in brandy for a fortnight, the spirit will
then be fit for use.

64. _Plain Veal Soup._

A leg of veal, after enough has been cut off for cutlets, makes a soup
nearly as good as calf's head. Boil it with a cup two thirds full of
rice, a pound and a half of pork--season it with salt, pepper, and sweet
herbs, if you like. A little celery boiled in it gives the soup a fine
flavor. Some people like onions, carrots, and parsely boiled in it. If
you wish for balls in the soup, chop veal and a little raw salt pork
fine, mix it with a few bread crumbs, and a couple of eggs. Season it
with salt and pepper--add a little curry powder if you like, do it up
into small balls, and boil them in the soup. The veal should be taken up
before the soup is seasoned. Just before the soup is taken up, put in a
couple of slices of toast, cut into small pieces. If you do not like
your soup fat, let the liquor remain till the day after you have boiled
the meat, and skim off the fat before heating the liquor. The shoulder
of veal makes a good soup.

65. _Mock Turtle, or Calf's Head Soup._

Boil the head until perfectly tender--then take it out, strain the
liquor, and set it away until the next day--then skim off the fat, cut
up the meat, together with the lights, and put it into the liquor, put
it on the fire, and season it with salt, pepper, cloves, and mace--add
onions and sweet herbs, if you like--stew it gently for half an hour.
Just before you take it up, add half a pint of white wine. For the
balls, chop lean veal fine, with a little salt pork, add the brains, and
season it with salt, pepper, cloves, mace, sweet herbs or curry powder,
make it up into balls about the size of half an egg, boil part in the
soup, and fry the remainder, and put them in a dish by themselves.

66. _Beef or Black Soup._

The shank of beef is t