Soups, properly so called, are made from stock which may be made some days beforehand; and this, by the addition of different vegetables, or very often the same merely cut in another shape, or the flavour varied by herbs, becomes Soupe a la Julienne, Printaniere, Bru-noise, etc. etc. For the making of stock, and its subsequent metamorphosis into these various soups, there are so many directions given in divers excellent French cookery-books that it would be superfluous to introduce them here: the following receipts would be therefore more correctly termed Broths, as they require to be fresh-made, and have each an individual character of their own.

Pot Au Feu

Put in a saucepan six lbs. of beef (bones included) cut into two or three pieces; three-quarters of a lb. of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, and celery with its leaves left on, all cut in good-sized pieces; three small spoonfuls of salt, one of pepper, and one of sugar; add eight pints of water; let it boil gently three hours; remove the fat; add crusts of roll or slices of bread, either previously toasted or plain, and serve.

Beef . . 6 lbs.

Vegetables, mixed ¾ lb.

Salt . . 3 small spoonfuls.

Pepper . . 1 „

Sugar . . 1 „

Water . . 8 pints.

Bread . . ad vol.

To boil gently three hours.

Scotch Mutton Or Barley Broth

Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water: as soon as it boils, skim it well; let it simmer for an hour and a half, then take the best end of the mutton, cut it in cutlets, trim off some of the fat, and add as many to the soup as you think proper; skim the moment the fresh meat boils up, and every quarter of an hour after; then add four or five carrots, the same number of turnips, three onions, and some celery, all cut, but not too small; four large spoonfuls of barley, previously washed in cold water. The broth should stew altogether three hours twenty minutes; before serving, some chopped parsley may be added.

Neck of mutton . 1

Carrots ... 5

Turnips ... 5

Onions ... 3

Celery heads . . 3

Barley ... 4 large spoonfuls.

Water ... 2 quarts.

To boil slowly three hours; season to taste.

Sir Robert Preston's Mutton Broth

Two pounds and a half of mutton boiled in two pints of water, with a little barley, very slowly for three or four hours; then strain it off and remove the fat; ad 1 three turnips and carrots, and two leeks or onions, cut very fine; put them, with three mutton chops, into the broth, and boil till tender; when nearly done, add some greens, previously blanched and well drained; boil for about ten minutes more, season with salt, and serve. The vegetables should appear quite thick in the broth, and be cut very small.

Mutton . . 2½ lbs.

Water . . 2 pints.

Turnips . . 3

Carrots . . 3

Leeks or onions . 2

Mutton chops . 3 Greens.

Barley, say . . 3 spoonfuls.