Potagea La Parmesanne - Parma Soup, (from A City In Italy.)

Cut Slices of Bread, in what Shape you plrase, fry them in Lard of a fine Colour, and soak them in good Broth; garnish the Dish with what Herbs you please. When ready to serve, rasp Parmesan Cheese over it.

Potagea L'autrichienne, Austrian Soup

Cut a large Chicken in Pieces, give it Colour by frying in Butter and sweet Herbs; boil it in good Broth, then roll it in Crumbs of Bread and Parmesan Cheese; colour it in the Oven or with a Salamander; garnish the Soup-dish with thin Slices of Bread, upon this some rasped Swiss Cheese or Parmesan, then a Bed of Cabbage with more Slices of Bread; add your Broth, and stew it till it catches a little at Bottom; add a little more Cheese upon the Bread; colour it with a Salamander, add a little more Broth, and serve the Chicken on the Top.

Potagea La Madelonette, A Common Innocent Soup

Boil either in Water or weak Broth all Sorts of Herbs and Roots, as Onions, Turnips, Cabbage, Leeks, Celery, Endive, Sorrel, Lettuces, Carrots, altogether; put with it the Legs and Pinions of Fowls, the Necks, and all Sorts of Gibblets; garnish the Dish with Roots, and serve altogether.

Potage De Macarony - Macaroni Soup

Boil your Macaroni in good Broth; then lay a Bed of it in the Bottom of your Soup-Dish; then one of Parmesan Cheese, and repeat the same Layer over Layer two or three Times; add a little Broth, simmer it on a slow Fire, and colour it with a Salamander; then add what Quantity of Broth you think proper. It is also done without Cheese, or any Thing else, but the Italians generally use Cheese.

Potage A La Mousquetaire - Soup Musquetteer, (from The Name Of A Corps Of The King Of France's Life Guards)

Put about a Pint of Green Peas into a small Soup-pot, with a Handful of Sorrel chopped coarsly; boil this in very good Broth and a little Veal Gravy; Braze a Neck of Mutton larded, and place it as a Fri-candeau; simmer some Bread in very good Broth; pour the Broth and Bread into a Dish or Tureen, then pour in the Pease, and place the Neck of Mutton last, in the Middle.

Potage A La Marquise - An Epicure's Or Petit-maître's Soup

Take a good large Roll, empty the Crumbs and fill the Crust with a Ragout of Sweet-bread, Coxcombs, and Artichoke-bottoms all well dressed; put this Roll in the Middle of your Dish, with other small Bits of Crumbs, and soak it with very good Broth; let it catch a little, and mix it with very good Cullis a la Reins and Broth.

Potage A La Rhinoceros - Pigeon Soup Called Rhinoceros, (from An Indian Bird)

Take three Pigeons, without trimming them, trussed for boiling, run a small Skewer through the Head and Neck to keep it bent upwards, scald and boil them in Broth and Veal Gravy, with Herbs and Roots cut small as for a Julienne; stew altogether on a slow Fire and season it well; place the Pigeons in your Soup-dish, upon the Breast, with the Heads above, so as to appear as if swimming, Potage de Navetsa l' Italienne. Turnip Soup, Italian Fashion, Meat or Fish.

Cut Turnips in what Shape you please, colour them with Lard or Butter in a Stew-pan, and two Spoonfuls of Oil; add Slices of Roots as before, and boil in good Broth and Gravy either of Meat or Fish; garnish the Dish with the Turnips, and give it a proper Con-sistence with any Sort of Porridge.