14. Sago Soup

Take three pounds of lean beef, a slice of lean ham, and lay them in a stewpan with a lump of butter, draw the gravy gently, add two quarts of water, and a sliced onion which has been browned by frying in fresh butter, add a bunch of sweet herbs, six cloves, a blade of mace, a tea-spoonful of allspice, and one of black pepper whole, stew until the soup is rich and brown, then remove the meat and strain the soup clear, put it into a clean stewpan, thicken it to a good consistency with sago.

15. Baked Soup

Cut into slices a pound and a half of lean beef, put it into a stewpan or earthenware jar, and three onions sliced, the same number of carrots, cut up, add also three ounces of rice, which has been soaked two hours previously and 'thoroughly washed, a pint of white peas, season with pepper and salt, cover down close, and bake two hours.

16. Curry Soup

Cut the meat from an ox-cheek, and soak it well, put it in a stewpan, with four onions cut in slices, a bunch of pot herbs; add three quarts of water; remove the scum frequently, and strain; add half a pound of soaked rice, one tea-spoonful of curry-powder, a little pepper and salt; and stew four hours.

17. Soup And Bouilli

Stew a brisket of beef with some turnips and carrots, onions, and celery, all cut small; put the beef into the pot first, then the roots, add a few cloves and half a pint of beef gravy, simmer an hour, add sufficient beef gravy to fill the pan, boil gently for half an hour.

18. Soup A La Sap

Divide a pound of beef into thin slices, grate half a pound of potatoes, and put them in three quarts of water, add an onion, a pint of grey peas and three ounces of rice, reduce it by boiling to five pints, cut two heads of celery and put them into the stewpan, pour upon them the five pints of soup and pulp the boiled peas into it through a fine tammy or coarse cloth, stew until it is quite tender, season with pepper and salt, and serve up with fried bread cut in dice.

19. Hessian Soup

Cut into slices three pounds of shin of beef, lay it in a stewpan, put in three onions, five carrots, eight potatoes, a pint and a quarter of split peas, three heads of celery, some whole pepper, salt; pour in by degrees seven quarts of water, stew until reduced to half. If the soup alone be required strain off the vegetables, if not, serve as cooked.

20. Cock-A-Leekie

Put into a stewpan as much beef stock as you desire to send to table; put in an old fowl, six leeks sliced about two inches long; stew gently half an hour previous to serving; put in six to eight ounces of prunes; serve the fowl on a separate dish.

21. Soup A La Francaise

Place in the stew-pan six pounds of beef, add a few small veal bones, or one about a pound weight, add a couple of fowls' heads, and a small piece of calf's liver, cover with four quarts of water; when it boils remove the scum, add three or four leeks, a couple of turnips, head of celery, a burnt onion, a large carrot, salt, simmer slowly seven hours; let every particle of scum be removed, serve with sippets of bread in the soup.