inhabitant of
all the temperate countries of Europe, but, on account of the
geniality of the climate, it abounds most in the Ukraine.

PHEASANT SOUP.

179. INGREDIENTS.--2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2
large onions sliced, 1/2 head of celery, the crumb of two French rolls,
the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little
pounded mace, if liked; 3 quarts of stock No. 105.

_Mode_.--Cut up the pheasants, flour and braise them in the butter and
ham till they are of a nice brown, but not burnt. Put them in a stewpan,
with the onions, celery, and seasoning, and simmer for 2 hours. Strain
the soup; pound the breasts with the crumb of the roll previously
soaked, and the yolks of the eggs; put it to the soup, give one boil,
and serve.

_Time_.--2-1/2 hours. _Average cost_, 2s. 10d. per quart, or, if made
with fragments of gold game, 1s.

_Seasonable_ from October to February.

_Sufficient_ for 10 persons.

_Note_.--Fragments, pieces and bones of cold game, may be used to great
advantage in this soup, and then 1 pheasant will suffice.

PORTABLE SOUP.

180. INGREDIENTS.--2 knuckles of veal, 3 shins of beef, 1 large faggot
of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades
of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all
the ingredients.

_Mode_.--Take the marrow from the bones; put all the ingredients in a
stock-pot, and simmer slowly for 12 hours, or more, if the meat be not
done to rags; strain it off, and put it in a very cool place; take off
all the fat, reduce the liquor in a shallow pan, by setting it over a
sharp fire, but be particular that it does not burn; boil it fast and
uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and
set it by for a day. Have ready a stewpan of boiling water, place the
dish in it, and keep it boiling; stir occasionally, and when the soup is
thick and ropy, it is done. Form it into little cakes by pouring a small
quantity on to the bottom of cups or basins; when cold, turn them out on
a flannel to dry. Keep them from the air in tin canisters.

_Average cost_ of this quantity, 16s.

_Note_.--Soup can be made in 5 minutes with this, by dissolving a small
piece, about the size of a walnut, in a pint of warm water, and
simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes,
may be added.

THE LAUREL or BAY.--The leaves of this tree frequently enter