soup, and let it stand to get cold. The kernels and soft parts of the
tongue must be saved. When the soup is wanted for use, skim off all the
fat, put in the kernels and soft parts of the tongue, slice in a small
quantity of fresh carrot, turnip, and onion; stew till the vegetables
are tender, and serve with toasted bread.

_Time_.--5 hours. __Average cost_,3d. per quart.

_Seasonable_ at any time.

_Sufficient_ for 12 persons.

HODGE-PODGE.

191. INGREDIENTS.--2 lbs. of shin of beef, 3 quarts of water, 1 pint of
table-beer, 2 onions, 2 carrots, 2 turnips, 1 head of celery; pepper and
salt to taste; thickening of butter and flour.

_Mode_.--Put the meat, beer, and water in a stewpan; simmer for a few
minutes, and skim carefully. Add the vegetables and seasoning; stew
gently till the meat is tender. Thicken with the butter and flour, and
serve with turnips and carrots, or spinach and celery.

_Time_.--3 hours, or rather more. _Average cost_, 3d. per quart.

_Seasonable_ at any time. _Sufficient_ for 12 persons.

TABLE BEER.--This is nothing more than a weak ale, and is not
made so much with a view to strength, as to transparency of
colour and an agreeable bitterness of taste. It is, or ought to
be, manufactured by the London professional brewers, from the
best pale malt, or amber and malt. Six barrels are usually drawn
from one quarter of malt, with which are mixed 4 or 5 lbs. of
hops. As a beverage, it is agreeable when fresh; but it is not
adapted to keep long.

FISH SOUPS.

FISH STOCK.

192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any
kind of white fish trimmings, of fish which are to be dressed for table,
2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2
quarts of water.

_Mode_.--Cut up the fish, and put it, with the other ingredients, into
the water. Simmer for 2 hours; skim the liquor carefully, and strain it.
When a richer stock is wanted, fry the vegetables and fish before adding
the water.

_Time_.--2 hours. _Average cost_, with meat, 10d. per quart; without,
3d.

_Note_.--Do not make fish stock long before it is wanted, as it soon
turns sour.

CRAYFISH SOUP.

193. INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the
crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2
quarts of medium stock, No. 105, or fish stock, No. 192.

_Mode_.--Shell the crayfish, and put the fish b