Coulis

Cut of veal and ham, each an equal quantity, and two old fowls, (according to the quantity of coulis you intend to make ;) put it into a stewpan, with a few shalots, a faggot of parsley, and sweet marjoram, a few bay leaves, a few blades of mace, and some mushrooms: lay the bottom of the stewpan with sheets of fat bacon, if very good; otherwise, fat of ham ; indeed the latter is always preferable, when it can be had : set it on a stove, with about half a pint of stock, and let it draw down gently, until it comes to a glaze at the bottom of the stewpan, which you may easily know by the smell: when down, put about half a pint more of stock: when that is down, fill up your stewpan with the best stock, and let it boil about an hour; strain it off; (boil the meat again, in some of the second stock, and it will make it equal to the first, for several uses ;) then take the stewpan, and put some butter in it, (at the rate of two ounces to a quart of coulis;) let it melt; then put as much flour as will dry it up; keep stirring it over a stove with a wooden spoon, (a copper spoon will take the tin off the stewpan;) then add the coulis stock, by a little at a time, to bring it to a proper thickness; let it boil a few minutes, then strain it through a tammy into a bason : when strained, put the spoon in the sauce, and stir it several times, to keep it smooth.

N. B. In winter, or cold weather, it will keep good for a week : in hot weather, it will not be good more than three or four days.

Soup Sante

Shred turnips, carrots, small onions, and Spanish onions (when to be had), cut cabbage lettuce, and a pint of asparagus peas; put all into a soup-pot, with a pint of stock; set them on a stove to boil until the stock is quite reduced, but not catched; then fill up the pot with good stock, and put two small lumps of sugar in, and a little salt, if wanted.

Jelly Stock

Bone four or more calves' feet, and put them into a stewpan that will hold about six quarts, (if more than four, a larger, in proportion to the number of calves' feet;) let them boil gently for four hours, then take out the meat part, and put it into cold water; when cold, trim it for any use it is intended ; throw the trimmings back into the stock; let it boil until you think it is come to its proper strength: it cannot boil too long: for tour feet you should add two quarts of stock.

A General Meagre Stock, For Soups, Sauce, And Other Uses

Cut two large carp into thin pieces; two tench, and two eels, in the same manner; put about half a pound of butter into a soup-pot that will hold about eight quarts; put in the fish and bones, eighteen large onions, a little thyme and parsley, eight heads of celery, two carrots, a few blades of mace, six bay leaves, two dozen of anchovies, without washing, and about a pint of water; set it on a slow stove, and let it draw down gently for two hours; it should be quite dry at the bottom before you fill it up, then fill it up with hot water; let it boil for three hours; he sure that it does not boil last ; (the slower all soups boil, the better :) strain it through a tammy sieve.

N. B. Sea fish are equally as good for this use, or better. Throw all the bones from the fillets into the stock.