er-berries. Rub the whole in thoroughly, and let it lie six
weeks in the liquor, boiling and skimming every three days, for an hour
or two, till the liver becomes as hard as a board. Then steep it in the
smoke liquor that is used for hams, and afterwards hang it up to smoke
for a considerable time. When used, cut slices as thin as a wafer, and
stew them down with the jelly of which you make your sauce or soup, and
it will give a delightful flavour.

_Soup._ No. 1.

A quarter of a pound of portable soup, that is, one cake, in two quarts
of boiling water; vegetables to be stewed separately, and added after
the soup is dissolved.

_Soup._ No. 2.

Take a piece of beef about a stone weight, and a knuckle of veal, eight
or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten
cloves, some whole pepper and salt; boil all these till the meat is all
to pieces. Strain and take off the fat. Make about a quart of brown beef
gravy with some of your broth; then take half a pound of butter and a
good handful of flour mixed together, put it into a stewpan, set it
over a slow fire, keeping it stirring till very brown; have ready what
herbs you design for your soup, either endive or celery; chop them, but
not too small; if you wish for a fine soup add a palate and sweetbreads,
the palate boiled tender, and the sweetbreads fried, and both cut into
small pieces. Put these, with herbs, into brown butter; put in as much
of your broth as you intend for your soup, which must be according to
the size of your dish. Give them a boil or two, then put in a quart of
your gravy, and put all in a pot, with a fowl, or what you intend to put
in your dish. Cover it close, and, let it boil an hour or more on a slow
fire. Should it not be seasoned enough, add more salt, or what you think
may be necessary: a fowl, or partridge, or squab pigeons, are best
boiled in soup and to lie in the dish with it.

_Soup._ No. 3.

Cut three pounds of beef and one pound of veal in slices and beat it.
Put half a pound of butter and a piece of bacon in your pan, brown it,
and sprinkle in half a spoonful of flour. Cut two onions in; add pepper
and salt, a bit of mace, and some herbs, then put in your meat, and fry
it till it is brown on both sides. Have in readiness four quarts of
boiling water, and a saucepan that will hold both water and what is in
your frying-pan. Cover it close; set it over a slow fire and stew it
down, till it is wasted to abo