8. Gravy Soup

Take a leg of beef and well wash' and soak it, break the bone and put it into a saucepan with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried to a nice brown, taking great care they are not burnt, two blades of mace, three cloves, twenty berries of allspice, and forty of black pepper, stew till the soup is as rich as you wish it to be, then take out the meat, when it is cold take off the fat, heat the soup with vermicelli, and the nicest part of a head of celery boiled and cut to pieces, cayenne, and a little salt, carrot may be added with turnip cut into small pieces and boiled with spinach and endive, or the herbs without the vermicelli, or vermicelli only, add also a large spoonful of soy and one of mushroom ketchup, a French roll should be made hot and put into the soup.

9. Blood Or Veal Gravy

Put a few slices of ham into a thick stewpan, and lay over it some slices of lean veal, half cover the meat with jelly stock, stew it over a brisk fire, taking care that it does not burn, when the broth is reduced thrust a knife into the meat so that the gravy may run out, then stewing it more gently till brown, turning the meat frequently, when of a dark red colour moisten with hot stock, season with shred mushrooms, parsley, and green onions, when it has boiled an hour skim and strain it through a tammy for use to clarify.

10. Ox Tail

One tail will do for a tureen of soup; cut it into joints, - but in town your butcher will cut it for you - blanch it a few minutes in water, then add some good clear second stock to the pieces, and let them gently boil until tender, skim off all grease from them, add sufficient con-Bomme stock you require, add exactly the same roots as for saute soup, only differing in shape and size, similar to the roots you would cut for a haricot, and use small button onions instead of the cut onions, season as before, dish your meat into the soup tureen with a large ragout spoon, or you will smash them to pieces.

11. Ox-Tail Soup

Same as No. 7; add about three ox-tails, separated at the joints, when the meat upon them is tender it is done; they must not be over stewed; add a spoonful of ketchup or Harvey's sauce, and send to table with pieces of the tail in the soup.

12. Maccaroni Soup

Cut some pipe maccaroni,about an inch long, after you have blanched it; do not boil it too much; it will take longer than vermi-celli; keep the pieces in cold water until you require them for your soup, when you will strain them off and add to your consomme; season as for Italian soup; send up on a small plate or dish, on a napkin, some grated Parmesan cheese.

13. Maccaroni Soup

Take a given weight of maccaroni in proportion to the quantity of soup required, say one pound, boil it in a quart of white stock until it is tender, take out one half and keep the other boiling until it is reduced to a pulp. Add sufficient stock until the whole with half a pint of cream, boiling, makes five pints; grate eight ounces of . Parmesan cheese, and add the half of the maccaroni which had been only boiled tender, warm it without boiling, serve with toast.