Mulligatawny

Take a good veal stock, flavoured with carrots, turnips, onions, celery, and a little white pepper; strain it through a fine sieve; be particular in removing the scum when it first boils up. Then take two chickens, or the best part of three rabbits; put them into a stew-pan with a little butter; set it over a slow fire to stew till they become tender: take them out and wash them clean in warm water. In another stew-pan put a little butter and flour; stir it over a slow fire for five minutes, then add your veal stock; let it boil up for a quarter of an hour; now put in your chickens or rabbits, cut as for fricassee; curry powder, the quantity of which you must regulate according to taste; two large spoonfuls of rice, a little cayenne pepper, and a little salt. Let it boil till the rice is tender; skim it clean; and before serving stir in carefully a pint of good cream.

Soup A La Flamande

Take two quarts of good veal stock, put in a small handful of sliced spinach and sorrel, and let it boil till this is tender; season it with salt, and while it is boiling, but about two minutes before serving, stir into it a pint of cream previously well mixed with the yolks of six eggs.

Turnip Soup

Slice six yellow turnips, two large onions, a carrot, and a piece of celery; stew them till tender in a quarter of a pound of butter, then add a little boiling soup, and let it boil till the vegetables are thoroughly done; rub them through a sieve, return them to the stew-pan, and add as much soup as you require for your tureen; let it boil; beat up the yolks of six eggs in a pint of cream, and just before serving stir it into the soup. Season with white pepper and salt.

Potage A La Puree De Lentilles

Take six heads of celery, three onions, two turnips, and four carrots; put them into a stew-pan with one pound of lentils, a large slice of ham, and a quarter of a pound of butter; set it upon a stove to stew slowly for one hour, then add two quarts of soup and let it stew for two hours; strain the soup into a dish, and put the vegetables and lentils into a mortar and pound them; then rub through a sieve with a little of the broth by means of a wooden spoon; put it again into the stew-pan with a little salt and the crust of a French roll toasted, and let it simmer for a quarter of an hour longer, and serve. It may be made without the French roll, and fried bread served with it. When celery cannot be procured, the seed, as a substitute, is almost as good, the same with chervil.

White Celery Soup

Two quarts of veal stock boiled with six heads of celery till done very tender; strain it and add six more heads of celery cut very fine, and two ounces of butter mixed with three tablespoonfuls of flour. Stew till the celery is quite tender, and just before removing from the fire add half a pint of good cream previously scalded. Season with salt, a small piece of sugar, and a very little cayenne.