Meat Soup

Madame Chevallier.

Take four pounds of meat and put in a soup pot filled with water; add a handful of salt. When the soup boils skim it; when no more scum rises, add two carrots, two turnips, celery, parsley, cloves, laurel leaf, some thyme and one onion, cut in four parts. Fill again the pot with water; keep a slow fire; let boil slowly, and leave on the fire for four hours.

Potato Soup

Madame Chevallier.

Take three potatoes, one onion and some parsley; chopped, not too fine; put in a pot with piece of butter, brown well; add water and meat gravy, if you have any, and one spoonful of rice. Cook for two hours; salt and pepper to taste.

Blanquette De Veau

Madame Chevallier.

Take the breast of veal or lamb and cut in small pieces, melt a piece of butter the size of an egg; mix with it a large spoonful of flour; do not let brown. Add to this some boiling water, parsley, laurel and thyme, and place in a vessel with the veal; cook for two hours over a slow fire. Before serving, take the yolk of an egg and mix with it, stirring well.

Cabbage Soup

Madame Chevallier.

Take one pound of pork (salt) and half of a cabbage-head; put the pork in a pot of cold water, let it boil for an hour; after which, throw the water off, replacing with hot water; when it boils, add the cabbage, carrot, turnip, and a piece of garlic, mashed with a knife, and pepper - no salt; let it boil for two hours, then take the cabbage out, put in a dish with the carrots and turnips around, the pork over it, and serve as a vegetable. Take the soup and pour into a dish over small pieces of bread.

Mashed Pea Soup

Madame Chevallier.

Soak for twenty-four hours one pound of pease, then put on the fire in cold water, with one onion, one clove and one laurel leaf, salt and pepper; boil for two hours; then strain and mash the pease; put them in the same water, with a piece of butter; cook half an hour. Take bread, cut in small pieces, and fry in butter to a light brown; put it in the soup dish, and when ready to serve, pour over the soup.

Onion Soup

Madame Chevallier.

Put in a pot some chopped onions and a piece of butter; when well browned, take a spoonful of flour and mix in. Pour into the pot, while stirring, one quart of milk; boil fifteen minutes; salt and pepper. Take the yolk of an egg, beat it with a little of the soup, and mix all together, stirring constantly. Pour the soup over slices of bread, cut very thin.

Pumpkin Soup

Madame Chevallier.

Take two slices of pumpkin, wash, peel, and cut in small pieces; put in pot of water to boil; when cooked, empty out the water and strain the pumpkin; put in a pot, add water, one spoonful of rice or vermicelli, and a lump of butter; salt and pepper. "When the rice is cooked the soup is done.

Mutton Stew

Madame Chevallier.

Chop some onion and fry; add a few potatoes, cut in small pieces, fry, then add small pieces of mutton, and when all is well fried, add water, cook for one hour and a half, then add a little parsley.