Potage D'lssus D'agneau, Ou Coulis A La Reine - Lamb's Head Soup, And All Purtenances, With Queen Cullis

Take a Lamb's Head, & c. well scalded, and paired properly; boil it in a small Pot with a couple of Slices of Lemon first peeled, a Faggot of Parsley, Chibol, two Heads of Cloves, a Laurel Leaf, two Carrots, one Parsnep, two or three Onions, a sew Slices of Lard, and Salt; boil in Broth and Water on a slow Fire: Garnish your Dish with some of the Inside, open the Head and serve it in the Middle: Mix some Queen Cullis with the Broth, and add it to the Soup, being simmered and prepared as all others before.

Potagea La Cbartre. Soup Chartre, (from The Title)

Take three or four Sweet Breads, well cleaned; in warm Water, and scalded in boiling; put them into your Pot with scalded Coxcombs, a Faggot of Parsley, green Shallots, two Heads of Cloves, and a sew Mushrooms; stew all with good Broth on a slow Fire: soak Crusts of Rolls in Broth in the Soup Dish, until they catch a little at Bottom; then put upon these the Sweet Breads and Mushrooms, leave them a little on the Fire, and add a sufficient Quantity of Broth.

Bisque De Cailles. A Quail Tureen Soup

Boil three or four Quails in good Broth, with a sew Slices of Lard; and two scalded sweet Breads, one of Veal, the other of Lamb, in another Stew-pan with a little Butter and Flour, Broth, Gravy, a Spoonful of Cullis, a Faggot of Parsley, Chibol, and two Heads of Cloves; stew them till well done; when the Quails are also done, mix it all together with their Broth first sifted, and very free from Fat; put it on a stronger Fire to bring it to a middling Consistence; add some good Broth, and serve all together in a Tureen.

Potages De Touies Sortes De Legumes - Soups Of All Sorts Of Herbs

That of Turnips is made by cutting as many as you think proper into different shapes; give them Colour by frying with a little Butter or Broth, then boil them tender in Broth, and a little Gravy; mix half this Broth with the other, and garnish the Dish with Turnips. - That of Radishes is made after the same Manner, only scalding the Radishes longer. - That of small Onions, (if round, you colour them as the Turnips; if green, cut them of a proper Length) scald them, and boil in Broth, and garnish your Dish therewith. - That of Celery, Leeks, or Lettuces, scald them tied together; boil them in your Soup-pot; take them out when done, and cut them according to Fancy, to garnish your Dish with.

Asparagus is done by breaking the Tops off, and boiled by themselves, then added to your Soup Broth; observe that the Bread you soak for these Soups be of a good Taste, and only use the Crust, which should be well dried in the Oven, or toasted slowly. In those Soups you may serve what Butcher's Meat or Poultries you please.

Potage Out Choux - Cabbage Soup

Put into your Pot a few Pounds of sliced Beef and Bits of Ham; let it catch a little, then add weak Broth or Water, and all Sorts of Roots, a Cabbage tied, and well scalded;a Bit of Pickled-pork, a Bag or Mi-nionette, as directed in Page 12. If you would garnish this Soup with any wild Fowl, boil it in the same Pot, and garnish the Dish with the Cabbage, and the Pickled-Pork cut in Pieces.