soup (No. 221) will cost only
sixpence per quart, ox-tail soup (No. 240) or the same portable soup
(No. 252), for fivepence per quart, and (No. 224) an excellent gravy
soup for fourpence halfpenny per quart, duck-giblet soup (No. 244) for
threepence per quart, and fowls' head soup in the same manner for still
less (No. 239), will give you a good and plentiful dinner for six people
for two shillings and twopence. See also shin of beef stewed (No. 493),
and a-la-mode beef (No. 502).

BROTH HERBS, SOUP ROOTS, AND SEASONINGS.

Scotch barley (No. 204).
Pearl barley.
Flour.
OATMEAL (No. 572).
Bread.
Raspings.
Pease (No. 218).
Beans.
Rice (No. 321*).
Vermicelli.
Macaroni (No. 513).
Isinglass.
Potato mucilage (No. 448).
Mushrooms[91-*] (No. 439).
Champignons.
Parsnips (No. 213).
Carrots (No. 212).
Beet-roots.
Turnips (No. 208).
Garlic.
Shallots, (No. 402.)
Onions.[91-+]
Leeks.
Cucumber.[92-*]
Celery (No. 214).
CELERY SEED.[92-+]
Cress-seed,[92-+] (No. 397).
Parsley,[92-++] (N.B. to No. 261.)
Common thyme.[92-++]
Lemon thyme.[92-++]
Orange thyme.[92-++]
Knotted marjorum[92-++] (No. 417).
Sage.[92-++]
Mint (No. 398).
Winter savoury.[92-++]
Sweet basil[92-++] (No. 397).
Bay leaves.
Tomata.
Tarragon (No. 396).
Chervil.
Burnet (No. 399).
ALLSPICE[92-Sec.] (No. 412).
Cinnamon[92-Sec.] (No. 416*).
Ginger[92-Sec.] (No. 411).
Nutmeg.[92-Sec.]
Clove (No. 414).
Mace.
Black pepper.
Lemon-peel (No. 407 & 408.)
White pepper.
Lemon-juice.[92-||]
Seville orange-juice.[92-#]
Essence of anchovy (No. 433).

The above materials, wine, and mushroom catchup (No. 439), combined in
various proportions, will make an endless variety[93-*] of excellent
broths and soups, quite as pleasant to the palate, and as useful and
agreeable to the stomach, as consuming pheasants and partridges, and the
long list of inflammatory, _piquante_, and rare and costly articles,
recommended by former cookery-book makers, whose elaborately compounded
soups are like their made dishes; in which, though variety is aimed at,
every thing has the same taste, and nothing its own.

The general fault of our soups seems to be the employment of an excess
of spice, and too small a portion of roots and herbs.[93-+]

Besides the ingredients I have enumerated, many culinary scribes
indiscriminately cram into almost every dish (in such inordin