Boil six ounces of maccaroni in water for four minutes, lay it on a hair sieve that all the water may drain from it; put into a stewpan again, with a quarter of a pound of fresh butter, a bay leaf, an onion, with two cloves stuck in it, and half a pint of broth or water; let it simmer in the corner of the stove till done.

To make your soup, you must have one pound of good lean ham, a knuckle of veal, and an old fowl; cut your ham in slices, and lay them at the bottom of a large stewpan, cut your veal to pieces and your fowl, and put them to the ham, with a ladleful of broth, or water; set your stew-pan on the fire, and let it reduce till it begins to stick to the stewpan, then cover your meat with broth, or water, skim it well, put in some salt, with two carrots, one onion, two cloves, a head of celery, two turnips, and one parsnip; let it simmer four or five hours, then strain the liquor through a hair sieve; three quarts is all you must expect, if you like to have good soup; then have three quarters of a pound of parmesan cheese grated; when ready to dish, take away the onion and bay leaf from the maccaroni, put at the bottom of your tureen.a bed of maccaroni, then a bed of parmesan cheese, and so on, till all is in; pour your soup over, and send it up as hot as possible.

*** Every article employed in this soup must be of the very best quality; it is seldom well made in this country,

Maccaroni Soup, The New Way

This is called in the French kitchen, "Potage a la Camerani," the erudite gourmand who invented it.

Prepare your maccaroni and broth as in the last receipt, mince fine all the vegetables that have been boiled in the broth, with two dozen of fowls' livers that have been parboiled, chop these, and mix with the vegetables, and lay a bed of these ingredients between the maccaroni and the cheese, of which you will want a pound.

*** This is one of the last productions, and the reigning favourite of the French kitchen, where the desirefor novelty is insatiable, and folios might be filled with their innumerable receipts for soups.