ry, two onions, and some
sweetherbs. Let it boil to a good soup, and strain it off. Put to it a
full half pint of Madeira wine; take a good many mushrooms, stew them in
their own liquor; add this sauce to your soup. Scald the calf's head as
for a hash; cut it in the same manner, but smaller; flour it a little,
and fry it of a fine brown. Then put the soup and fried head together
into a stewpan, with some oysters and mushrooms, and let them stew
gently for an hour.

_Carrot Soup._

Take about two pounds of veal and the same of lean beef; make it into a
broth or gravy, and put it by until wanted. Take a quarter of a pound of
butter, four large fine carrots, two turnips, two parsnips, two heads of
celery, and four onions; stew these together about two hours, and shake
it often that they may not burn to the stewpan; then add the broth made
as above, boiling hot, in quantity to your own judgment, and as you like
it for thickness. It should be of about the consistency of pea-soup.
Pass it through a tamis. Season to your taste.

_Another._

Take four pounds of beef, a scrag of mutton, about a dozen large
carrots, four onions, some pepper and salt; put them into a gallon of
water, and boil very gently for four hours. Strain the meat, and take
the carrots and rub them very smooth through a hair sieve, adding the
gravy by degrees till about as thick as cream. The gravy must have all
the fat taken off before it is added to the carrots. Turnip soup is made
in the same way.

_Clear Soup._

Take six pounds of gravy beef; cut it small, put it into a large
stewpan, with onions, carrots, turnips, celery, a small bunch of herbs,
and one cup of water. Stew these on the fire for an hour, then add nine
pints of boiling water; let it boil for six hours, strain it through a
fine sieve, and let it stand till next day; take off the fat; put it
into a clean stewpan, set it on the fire till it is quite hot; then
break three eggs into a basin, leaving the shells with them. Add this to
the soup by degrees; cover close till it boils; then strain it into a
pan through a fine cloth. When the eggs are well beaten, a little hot
soup must be added by degrees, and beaten up before it is put into the
stewpan with the whole of the soup.

_Clear Herb Soup._

Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all
cut fine, with a handful of young peas: give them a scald in boiling
water; put them on a sieve to drain, and th