91. Game Soup

In the game season it is easy to make very good soup at a little expense, by taking all the meat off the breasts of any cold birds that have been left on the preceding day, and pound it in a mortar; beat to pieces the legs and bones, and boil in some broth for an hour; boil six turnips, and mash them and strain them through a tamis cloth, with the meat that has been pounded in a mortar; strain your broth and put a little of it at a time into the tamis to help you to strain all of it through. Put your soup kettle near the fire, but do not let it boil. When ready to dish your dinner, have six yolks or eggs mixed with half a pint of cream, then strain it through a sieve; put your soup on the fire, and as it is coming to boil, put in the eggs, and stir it well with a wooden spoon. Do not let it boil, or it will curdle.

92. Turnip and Parsnip Soups are made the same as carrot soup.

93. Celery Soup

Split six heads of celery into slips about two inches long; wash them well, lay them on a hair sieve to drain, and put them into three quarts of gravy soup in a gallon soup pot; set it by the side of the fire to stew very gently till the celery is tender - this will take about an hour; if any scum rises, take it off. Season it with a little salt. When celery cannot be procured, half a drachm of the seed pounded fine may be considered as the essence of celery, which may be had very cheap, and can be bought at any season; put this in about a quarter of an hour before the soup is done, and a little sugar will give as much flavour to half a gallon of soup as two heads of celery - or add a little essence of celery.

94. Lamb Stew

Take a lamb's head and lights, and wash them; remove all the bones and skin from the nose, put them in the pot with some beef stock made with three quarts of water and two pounds of shin of beef, strained; boil very slowly for an hour, wash and string two or three good handfuls of spinach, put it in twenty minutes before serving, add one or two onions and a little parsley a short time before it comes off the fire; season with salt and pepper, and it is ready. Serve all together in a tureen.

98. Irish Stew

Take two pounds of potatoes; peel and slice, and parboil, and throw away the water; rather more than two pounds of mutton chops, either from the loin or neck; part of the fat should be taken off; beef two pounds, six large onions sliced, a slice of ham, or lean bacon, a spoonful of pepper, and two of salt. This stew may be done in a stew-pan over the fire, or in a baker's oven, or in a close covered earthen pot. First put a layer of potatoes, then a layer of meat and onions, sprinkle the seasoning, then a layer of potatoes, and again the meat and onions and seasoning; the top layer should be potatoes, and the vessel should be quite full. Then put in half a pin of good gravy, and a spoonful of mushroom catsup. Let the whol stew for an hour and a half; be very careful it does not burn.