38. - Soup A La Reine Victoria

Take a pound and a half of lean veal, place it in a stewpan with a slice of bacon, which must not be fat, an onion with one clove, a blade of mace, a head of celery, a handful of sweet herbs, four ounces of fresh butter, and some whole white pepper; set It over a clear fire, move it frequently to prevent burning, or the flavor is ruined. Have some white gravy ready, thicken it, add two quarts to the above ingredients with a few strips of mushrooms; let it boil, and when it reaches that point remove it; skim it clean of all scum or fat. Have ready some vermicelli which has been soaked five minutes in cold water and subsequently stewed in a strong broth; strain on it the soup and serve with blanched chervil leaves in it.

39. - Mulligatawney Soup. (English.)

A calf's head divided, well cleaned, place with a cow-heel in a well tinned saucepan; boil them till tender, let them cool, cut the meat from the bones in slices, and fry them in butter; stew the bones of the head and heel for some hours; when well stewed, strain, let it get cold and remove the fat. When this is accomplished cut four onions in slices, flour them, fry them in butter until brown, add a tablespoonful and a half of best curry powder obtainable, cayenne pepper, one teaspoonful with a little salt; turmeric powder sufficient to fill a dessert spoon is sometimes added, but the improvement is not manifest to a refined English palate, the curry powder being deemed all that is necessary; add these last ingredients to the soup, boil gently for about an hour and a half, add two dessert spoonfuls of Harvey's sauce; serve.

40. - Spring Soup

May be made of a knuckle of veal-allowing a quart of water to each pound - with four calves feet, a little cold ham, or salt and cayenne, simmered slowly for several hours. Add then, two quarts young green peas and a pint of asparagus tops, previously boiled with the juice of spinach and other green herbs or vegetables, and a quarter of a pound of butter rolled in flour. - Boil up together, and serve.

41. - Summer Soup

Made of mutton neck or shoulder, simmered as above, in the same proportion of water, with sliced turnips, carrots and onions, a quart of Lima beans, and parsley, sweet marjoram and other herbs; green corn is an excellent addition late in summer, or cauliflower, and a few pickled nasturtions; also small dumplings, mixed with egg and butter; simmer the vegetables till done.

42. - Autumn Soup

Take six pounds of lean, cut up, a quart of water to a gallon, add the hock of a ham, boil and skim it, and put in two quarts ochras, cut in small slices, an onion sliced, two quarts ripe tomatoes, cut up, one quart Lima beans; simmer four hours slowly, add the green corn grated off eight ears, season the soup, and boil till the meat is in rags and the soup thoroughly done. Dried ochras may be used in winter.

43. - Winter Soup

Take a shin or leg of beef, cut in pieces, salt and let it stand all night; next morning put it on with water, a quart to a pound, season with salt, pepper and mace; simmer and skim well. When boiling, put in a head of cabbage cut fine, twelve carrots sliced; a bunch of sweet herbs and parsley; add six turnips and three potatoes, and an onion, all sliced; skim off the fat and simmer slowly till dinner time.