il a well-cleaned calf's head, then cut off all the meat in
small square pieces, and break the bones; return it to the stew-pan,
with some good stock made of beef and veal; dredge in flour, add fried
shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a
pint of white wine; simmer gently until the meat is perfectly soft and
tender. Balls of force-meat, and egg-balls, should be put in a
short time before serving; the juice of a lemon is considered an
improvement.

* * * * *

MULIGATAWNY SOUP.

Take two chickens, cut them up small, as if for fricassee, flour
them well, put them in a saucepan with four onions shred, a piece of
clarified fat, pepper, salt, and two table spoonsful of curry powder;
let it simmer for an hour, then add three quarts of strong beef gravy,
and let it continue simmering for another hour; before sent to table
the juice of a lemon should be stirred in it; some persons approve of
a little rice being boiled with the stock, and a pinch of saffron is
also sometimes added.

* * * * *

ENGLISH MULIGATAWNY.

Take a knuckle of veal, stew it till half done, then cut off the
greatest part of the meat, and continue to stew down the bone in
the stock, the meat must be cut into small pieces and fried with six
onions thinly sliced, and a table spoonful of curry powder, a desert
spoonful of cayenne pepper and salt, add the stock and let the whole
gently simmer for nearly an hour, flavouring it with a little Harvey's
sauce and lemon pickle.

* * * * *

SOUP A LA JULIENNE.

Take a variety of vegetables: such as celery, carrots, turnips, leeks,
cauliflower, lettuce, and onions, cut them in shreds of small size,
place them in a stew-pan with a little fine salad oil, stew them
gently over the fire, adding weak broth from time to time; toast a
few slices of bread and cut them into pieces the size and shape of
shillings and crowns, soak them in the remainder of the broth, and
when the vegetables are well done add all together and let it simmer
for a few minutes; a lump of white sugar, with pepper and salt are
sufficient seasoning.

* * * * *

SOUPE A LA TURQUE.

Make a good gravy from shin of beef, and cut up very small various
sorts of vegetables of whatever may be in season, add spices, pepper,
and salt; when it is all stewed well down together, set it to cool and
tak