Clean very nicely two sets of giblets, parboil them. Take the skin off the feet; cut the gizzards in quarters, the necks in three bits, the feet, pinions, and livers, in two, the head in two also, first taking off the bill; boil them till nearly done enough in a quart of weak gravy soup with an onion. Have ready boiling some rich highly-seasoned brown gravy soup; add the giblets and the liquor they have been boiled in, with some chopped parsley; take out the onion, and thicken the soup with a bit of butter kneaded in flour. If the giblets are not perfectly sweet and fresh, do not add the weak soup they were boiled in. Half a pint of wine may be added a little before serving, but it is very good without.
Should be made of full-grown gourds, but not those that have hard skins; slice three or four, and put them in a stewpan, with two or three onions, and a good bit of butter; set them over a slow fire till quite tender (be careful not to let them burn); then add two ounces of crust of bread, and two quarts of good consomme; season with salt and cayenne pepper: boil ten minutes, or a quarter of an hour; skim off all the fat, and pass it through a tamis; then make it quite hot, and serve up with fried bread.
In the game season, it is easy for a cook to give a very good soup at a very little expense, by taking all the meat off the breasts of any cold birds which have been left the preceding day, and pounding it in a mortar, and beating to pieces the legs and bones, and boiling them in some broth for an hoar. Boil six turnips; 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 ttrain 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 of i eggs mixed with half a pint of cream; strain through a sieve; put your soup on the fire and as it is coining to boil, put in the eggs, and stir well with a wooden spoon: do not let it boil, or it will curdle.
Cut the hare in joints as for a fricassee, and put it in a stewpan, with a little allspice, three blades of mace, some salt, and whole black pepper, a bunch of parsley, a sprig of lemon thyme, one of winter savory, four quarts of water, a slice of ham, and four pounds of lean beef, two carrots, and four onions cut down; let it boil till it be reduced to three quarts; separate the hare, and strain the soup over it, and add a pint of Port wine; boil it up before serving.
Cut in small pieces one pound of beef or mutton, or part of both; boil it gently in two quarts of water; take off the scum, and when reduced to a pint, strain it. Season with a little salt, and take a tea-cupful at a time.
Boil in four quarts of water a knuckle of veal, one pound of lean beef, and one pound of mutton, a carrot, a turnip, a bunch of parsley, and a little lemon thyme, some salt and white pepper, till reduced to three, then strain the liquor; pound very finely in a marble mortar, all the white meat of a large roasted fowl, with a quarter of a pound of blanched almonds, and the yolks of four hard-boiled eggs; boil in milk the crumb of a French roll, and pound it with the other ingredients, and stir it al well into the soup; let it boil gently for ten minutes before serving.