knowledge of the "cooking."
art, they might have, for less expense, a warm dish, every day.

MEAT, POULTRY, AND GAME SOUPS.

BRILLA SOUP.

166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large
sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4
quarts water.

_Mode_.--Take the beef, cut off all the meat from the bone, in nice
square pieces, and boil the bone for 4 hours. Strain the liquor, let it
cool, and take off the fat; then put the pieces of meat in the cold
liquor; cut small the carrots, turnips, and celery; chop the onions, add
them with the thyme and seasoning, and simmer till the meat is tender.
If not brown enough, colour it with browning.

_Time_.--6 hours. _Average cost_, 5d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 10 persons.

THYME.--This sweet herb was known to the Romans, who made use of
it in culinary preparations, as well as in aromatic liqueurs.
There are two species of it growing wild in Britain, but the
garden thyme is a native of the south of Europe, and is more
delicate in its perfume than the others. Its young leaves give
an agreeable flavour to soups and sauces; they are also used in
stuffings.

CALF'S-HEAD SOUP.

167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very
small bunch of sweet herbs, 2 blades of mace, salt and white pepper to
taste, 6 oz. of rice-flour, 3 tablespoonfuls of ketchup, 3 quarts of
white stock, No. 107, or pot-liquor, or water.

_Mode_.--Rub the head with salt, soak it for 6 hours, and clean it
thoroughly; put it in the stewpan, and cover it with the stock, or
pot-liquor, or water, adding the onion and sweet herbs. When well
skimmed and boiled for 1-1/2 hour, take out the head, and skim and
strain the soup. Mix the rice-flour with the ketchup, thicken the soup
with it, and simmer for 5 minutes. Now cut up the head into pieces about
two inches long, and simmer them in the soup till the meat and fat are
quite tender. Season with white pepper and mace finely pounded, and
serve very hot. When the calf's head is taken out of the soup, cover it
up, or it will discolour.

_Time_.--2-1/2 hours. _Average cost_,1s. 9d. per quart, with stock No.
107.

_Seasonable_ from May to October.

_Sufficient_ for 10 persons.

_Note_.--Force-meat balls can be added, and the soup may be flavoured
with a little lemon-juice, or a glass of sherry or Madeira. The bones
from