78. Mutton Chop Broth

Cut the chops from a neck or loin of mutton; cut as much as is required into thin chops; put them in a stew-pan, with an onion or two, a little salt, and cold water enough to cover them. Skim well when it boils, and let it stew slowly three-quarters of an hour, or an hour. Turnips may be boiled in this liquor, or boiled separately, and mashed. Serve the broth and meat together. In broth intended for invalids, the vegetables and spice should be left out.

79. Soup And Bouilli

For the bouilli, roll five pounds of brisket of beef tight with a tape, put it into a stew-pan; four pounds of the leg of beef; about seven or eight quarts of water; boil these up quick; scum it; add one large onion, six or seven cloves, some whole pepper, two or three carrots, a turnip or two, a leek, two heads of celery; stew them very gently, closely covered, for six or seven hours; about an hour before dinner, strain the soup through a piece of flannel (put the rough side upwards,) or a hair sieve; have ready boiled carrots and turnips sliced, spinach, a little chervil, and sorrel, two heads of endive, one or two of celery, cut in pieces. Put the soup into a tureen. The carrots and turnips in separate dishes; add a little salt and cayenne to the soup. Take the tape from the bouilli very carefully, and serve in a dish. A leg or shin of beef, with a piece of fat beef, will answer the purpose.

80. A Cheap Soup

Two pounds of lean beef, six onions, six potatoes (parboiled,) one carrot, one turnip, half a pint of split peas, four quarts of water, some whole pepper, a head of celery, a red herring; when boiled, rub through a coarse sieve, add spinach and celery boiled, dried mint, and fried bread.

81. Veal Soup

Gut the meat off in thin slices; put the meat in a large jug or jar; put to it a bunch of sweet herbs, half an ounce of almonds, blanched, and beat fine; pour on it four quarts of boiling water; cover it close, and let it stand all night by the fire; the next day, put it into an earthen vessel; Jet it stew very slowly till it is reduced to two quarts; take off the scum as it rises while boiling, and let it stand to settle; then pour it clear off, and put it into a clean saucepan; mix with three ounces of either boiled rice or vermicelli.

82. Calf's Head Soup

Take a calf's head, wash it clean, stew it with a bunch of sweet herbs, an onion stuck with cloves, mace, pearl barley, and Jamaica pepper; when it is very tender, put to it some stewed celery; season it with pepper; and serve it with the head in the middle.

88. Curry Or Mulligatawny Soup

Cut four pounds of a breast of veal into pieces about two inches long and one inch broad; put the trimmings into a stew-pan with two quarts of water, with twelve corns of black pepper, and the same of allspice; when it boils skim it clean, and let it boil an hour and a half; then strain it off; while it is boiling, fry of a nice brown in butter the bits of veal, and four onions; when they are done put the broth to them, put it on the fire; when it boils skim it clean, let it simmer half an hour, then mix two spoonfuls of curry, and the same of flour, with a little cold water, and a tea-spoonful of salt; add these to the soup, and simmer it till the veal is quite tender, and it is ready; or bone a couple of fowls or rabbits, and stew them the same as veal, and you may put in a bruised eschalot, and some mace and ginger, instead of black pepper and allspice. The fowls and rabbits should be cut into joints, and fried of a nice brown in some batter.