Take one quart of beef bouillon that has two even teaspoonfuls of salt in it and put half a pint of noodles in it and cook them thirty minutes. Put a pinch of grated nutmeg into the soup tureen and four in the soup.
Beat three eggs and three tablespoonfuls of sweet milk together. Sift some flour into a pan, make a hole in the centre of it, stir in the eggs and milk and make it into a stiff dough, then divide it into two parts and roll it out as thin as paper and let it lay two hours to dry, then roll them up close into a roll and cut them in fine rings as broad as a fine broom straw and shake them out loose. When dried they keep a long time.
One quart of noodles; half a pint of rich sweet milk; half a teaspoonful of salt; three fresh eggs; three ounces of fresh butter; three ounces of grated Swiss herb cheese. Put the noodles into boiling water that has one teaspoonful of salt to each pint of water and boil them twenty minutes, (stir them up from the bottom to prevent them from sticking). Then take them out with a skimmer into a colander to drain. Warm the milk and put the salt into it. Beat the eggs together and stir them into the milk. Melt the butter by itself. Take a deep tin pie-plate or small tin pudding pan and put in a layer of noodles and two or three tablespoonfuls of the milk and eggs; one tablespoonful of the butter and one tablespoonful of the grated cheese. Then another layer of noodles, and so on, until all are in. Put it into the oven in a pan that has a little boiling water in it and bake twenty minutes.
Half a pint of rich sweet milk; three ounces of fresh butter; one teaspoonful of corn starch; three fresh eggs beaten "with two tablespoonfuls of white sugar; half a pint of grated apples with two tablespoonfuls of sugar mixed with them; one teaspoonful of nutmeg,and one quart of noodles that have been boiled in salted water and drained in the colander. Melt the butter in the milk and stir in the corn starch, then take it off the fire and beat the eggs and sugar together and stir them into the milk. Mix the apples, sugar and nutmeg together.
Now take a small pudding pan and put in a layer of noodles and a layer of apples and two or three tablespoonfuls of the milk, then another layer of noodles, and so on, until all are in, finishing with the milk. Set it into the oven in a pan containing a little boiling water and bake thirty minutes.
Six pounds of the leg of beef, cut up into soup bones; six bay leaves; six whole cloves and six whole pepper corns. Wash the soup bones in cold water and put them into the soup-kettle with cold water enough to cover them, and just before it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil it slowly five hours. If the water boils down too low replenish with boiling water. When it has boiled three hours put in the bay leaves, cloves and pepper corns. When it is done take out the soup-bones; strain it through a wire sieve and return the soup to the kettle. Put the Calfs head on to boil at the same time that the beef is put on. One calf's head split open in the middle and the brains taken out; one celery root peeled, sliced thin, cut in strips and cross cut; three small leeks, peeled, split down and cut off; two tablespoonfuls of green parsley and two tablespoonfuls of celery leaves, cut up fine; one blade of mace the size of a fivecent piece. Wash the head in cold water and put it into a kettle with cold water enough to cover it, and just before it begins to boil skim it and boil it four hours. When it has boiled two hours put in the vegetables and mace. Half an hour before the soup is done take out the tongue, skin it and let it get cold. When the soup is done take out the bones, strain it through a wire sieve and pour it in with the beef soup. Now skim off all the fat, then put two tablespoonfuls of browned flour and two ounces of fresh butter into a skillet, and when it is hot stir into it a small ladle full of the soup and let it boil until it is thick and then stir it into the soup. Cut the tongue into slices half an inch thick, then in squares, and put it into the soup. Then put in salt and pepper to the taste. Pour the soup into the soup tureen and stir in one gill of sherry wine. There should be only two quarts of soup.