81. Cabbage Soup

Take four or six pounds of beef, boil with it some black pepper whole for three hours, cut three or four cabbages in quarters, boil them until they are quite tender, turn them into a dish, and serve all together.

82. Carrot Soup

Take a proportionate number of carrots to the quantity of soup to be made, if a small quantity six will suffice; they should be large and of a rich colour, cut them after being thoroughly scraped into thin slices, stew them in some rich stock, say two quarts, until they are tender through, then force them through a sieve or tammy with a wooden spoon until a red pulp is deposited, re-boil it with the stock until it is rich and thick, season with grated white sugar, cayenne pepper, and salt.

83. Soup A La Creci, Or Carrot Soup

Cut half a pound of lean ham in dice, three onions,' four turnips, twelve carrots, the outer side red only, a head of celery, a faggot of sweet herbs, two blades of mace, six cloves, a bay leaf, and half a pound of salt butter; fry all well down in a stew-pan until they get a little brown, then add some second stock, and stew until all the roots are quite tender, then rub it through a tammy sieve or tammy cloth with two long spoons; if very thick, add more stock. Season with cayenne and black pepper, and salt, and a good bit of sugar; send up on a napkin some nice fried bread cut in small dice, and not greasy.

84. Soup Creci

Cut four onions in slices, grate the same number of carrots, cut-up three lettuces, to which may be added a little chervil; lay them in a stewpan, add a piece of butter, a pint of lintels, and last of all one pint of broth, simmer for half an hour, fill up with good white stock, in which a little rice has been boiled, boil for an hour, take the crumbs of two French rolls, soak them in the stock, rub the whole through a tammy with wooden spoons, serve in a soup tureen when about the thickness of pea soup.

85. Celery Soup

Stew fine white celery cut in small slips in gravy, then boil it in good gravy.

86. Herb Soup

Slice three large but young cucumbers, a handful of spring onions, and six lettuces, cut the last small. Put into a stewpan eight ounces of butter, and with it the above vegetables; when the butter has melted, cover, and let it stand over a slow fire an hour and twenty minutes. Add as much stock as may be required for the quantity of soup intended to be served, let it be boiling and simmer for an hour, thicken with flour and butter, or three table spoonfuls of cream. If required to be coloured use spinach juice.

87. Hotch Potch

Put a pint of peas into a quart of water, boil them until they are so tender as easily to be pulped through a sieve. Take of the leanest end of a loin of mutton three pounds, cut it into chops, put it into a saucepan with a gallon of water, four carrots, four turnips cut in small pieces, season with pepper and salt. Boil until all the vegetables are quite tender, put in the pulped peas a head of celery and an onion sliced, boil fifteen minutes, and serve.