Potato Soup

Grate off the skin of as many potatoes as will make the quantity of soup required, and which will partly depend upon their size, they should be of a mealy kind; wash them well in tepid water, add them to your stock previously prepared from roast beef bones; four or five onions, and some salt and pepper. Let it simmer very slowly till the potatoes are quite dissolved.

Another Potato Soup

Cut a breast of mutton into small square pieces; put it on to boil with some good stock; let it stew gently, skimming it meanwhile carefully, for two hours; then add two dozen of potatoes peeled and washed (they should not be large ones), and two dozen button onions, or five large ones sliced. Season with salt and pepper, and stew slowly till the potatoes are nearly dissolved.

Breast of mutton 1

Potatoes . . 2 doz.

Onions . . 5 large or two dozen buttons.

Salt and pepper.

To stew three or four hours.

Hare Soup

Should be made with a perfectly fresh hare. When skinned, take care to save all the blood. If a larger quantity of soup is required, or it is wished very strong, take two fresh hares, but on no account use any other meat. Cut the hare in pieces, and put into a dish with the quantity of water required for your soup. Let it stand an hour; then add the blood of the hare; strain it through a sieve into the soup-pot, and put all on the fire; stir it constantly till it boils, to prevent its curdling, and skim it a little; then put in a carrot, a piece of celery, two whole onions, and an ounce of black pepper tied up in a bit of muslin; a bunch of herbs, salt, and a little chopped onion. Boil it slow for three hours; take it off an hour before dinner; strain it through a sieve; take out the onions, carrot, pepper, etc., and put in some of the best pieces of the hare which you had previously kept back, cut as for jugged hare; return it to the saucepan, and let it boil. Take a tablespoonful of ground rice, and, shortly before serving, stir it well into the soup; continue stirring till it is removed from the fire.

Hares . . 1 or 2

Carrot . . 1

Celery . . 1

Onions . . 3

Pepper . . 1 oz.

A bunch of herbs.

Salt to taste.

Ground rice . 1 tablespoonful.

To stew four hours.

Sportsman's Broth

Take a grouse, a blackcock, a ptarmigan, a woodcock, and any other game you have; cut them in small joints, reserving some of the best pieces; put them into a pot with water and plenty of vegetables whole. Let it stew very slowly four or five hours; then take the best pieces, season them and toss them in a little flour; brown them over a very quick fire, and add them to the strained stock, with two dozen very small onions, two heads of celery sliced, and half a white cabbage shred fine; to stew slowly till tender. Half an hour before serving, add six potatoes cut in slices. This is excellent.

Moorfowl Soup

Remove the backs of six moorfowl; cut the best parts of the legs, wings, and breast from four of the birds; if you have any pieces of pheasant or partridge, you can add them. Stew them till quite tender, then add about three pints of veal stock, and set it on to boil very slowly for one hour. Strain it through a tammy, and skim the fat off as clean as possible; remove all but the best pieces of moorfowl; give one boil more, and skim it again; add a small lump of sugar and a glass of white wine.