Celery soup may be made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and 2 ounces of butter. Simmer gently for a full hour, then strain through a sieve, return the liquid to the pan, and stir in a few teaspoonfuls of cream with great care. Serve with toasted bread and if liked, thicken with a little flour. Season to taste, adding a little celery salt.
One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Maderia.
Wash and quarter three or four good sized squirrels; put them on, with a small teaspoon of salt, directly after breakfast, in a gallon of cold water. Cover the pot close and set it on the back part of the stove to simmer gently, not boil. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse cullender, when the meat has boiled to shreds so as to get rid of the squirrel's troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery salt and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them, into slices one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot over them. Very good.
Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery or celery salt, one bunch of savory herbs, pepper, a tablespoon of salt, 2 tablespoons of catsup, three quarts of water. Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with butter. Cut the vegetables in slices and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stewpan with water, and when boiling, add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve.
An old chicken is much the best. Cut it up into quarters, put it into the soup kettle with a half pound of corned ham and onion; add 4 quarts of cold water. Bring slowly to a gentle boil and keep this up until the liquid has diminished one-third and the meat drops from the bones; then add half a cup of rice. Season with salt, pepper and a bunch of chopped parsley. Cook slowly until the rice is tender, then the meat should be taken out. Now stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.