Mutton Soup

6 pounds of the neck

1 onion

4 quarts of cold water

1/2 cup of rice 1 bay leaf Salt and pepper to taste

Wipe the necks with a damp towel, put them in a soup kettle and cover with the water; bring slowly to a boil, skim carefully; cover and simmer gently for four hours. Strain and stand away over night to cool. In the morning remove all fat from the surface. Put the soup into the kettle, add the onion, bay leaf and rice. Simmer half an hour, season with salt and pepper and serve.

Noodle Soup

1 chicken weighing four pounds 3 quarts of cold water 1 small onion 1 bay leaf Sprig of parsley

The quantity of noodles given in recipe for noodles, or four ounces of bought noodles

Clean the chicken, put it in the soup kettle with the cold water, stand it on a moderate fire and bring it slowly to boiling point. Skim carefully. Let it simmer gently two hours; then add the onion, bay leaf and parsley, and simmer one hour longer.

Dish the chicken and serve it with egg sauce. Put the noodles into the soup and boil fifteen minutes; add salt and pepper and serve.

Normandy Soup

1 knuckle of veal

4 quarts of cold water 1 quart of white button onions 1/2 baker's five-cent loaf 1 quart of cream

2 tablespoonfuls of butter 2 tablespoonfuls of flour Salt and pepper to taste

Put the veal in a soup kettle with the onions and water. Let it simmer slowly for two hours. Then add the bread, cut into slices. Let it simmer two hours longer. Then remove the knuckle and press the remaining ingredients through a sieve. Return it to the soup kettle. Rub the butter and flour together to a smooth paste, stir it into the boiling soup, and stir constantly until it thickens. Add the cream, salt and pepper and serve. This soup is delicious.

Ox-Tail Soup

2 ox-tails

2 tablespoonfuls of butter

1 onion

4 cloves

1 carrot

1 turnip

1 bay leaf

2 quarts of cold water or stock Salt and pepper to taste

Wash and wipe the ox-tails. Cut them into pieces about one inch long. Put the butter into a frying-pan; when hot, throw in the ox-tails and stir until they turn brown, then skim them out, and put them into a soup kettle with the onion, the cloves, the carrot, the turnip, the bay leaf and the water or stock (the latter the best). Simmer until the tails are tender, about two hours. Then remove the vegetables, add salt and pepper and serve. If you use wine, one glass of sherry.

Pepper Pot

1 knuckle of veal 1 pound of plain tripe 1 pound of honey-comb tripe Bunch of pot-herbs 1 onion 1/4 pound of. suet

2 medium-sized potatoes 1 bay leaf

3 quarts of cold water

2 tablespoonfuls of butter 2 tablespoonfuls of flour Salt and cayenne to taste

Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours; this should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire and bring slowly to a simmer, carefully skimming off the scum. Simmer gently for three hours, then strain and return soup to the kettle. Wash the pot-herbs, chop the parsley, rub off the thyme leaves, and cut only half the red pepper (they usually put a whole one in each bunch). Cut the potatoes into dice; add all these and the bay leaf to the soup. Cut the tripe into pieces one inch square. Cut the meat from the knuckle into small pieces; add these also to the soup; place it on the fire and, when at boiling point, season with the salt and cayenne. Rub the butter and flour together and stir into the boiling soup, and then fifty small dumplings made as follows: Chop the suet fine, measure it, and take double the quantity of flour, one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup). Form into tiny dumplings about the size of a marble, throw into the soup, simmer for fifteen minutes and serve.

Rabbit Soup

2 young rabbits 2 quarts of cold water 1 good-sized onion 1 blade of mace

1 bay leaf 1/2 cup of rice 1 tablespoonful of butter Salt and pepper

Skin and singe the rabbits. Wash them well in warm water. Cut them in small pieces and put in a soup kettle. Cover with the water, add the onion, mace and bay leaf. Place on a moderate fire and simmer gently until the meat is tender, about an hour and a half. Strain and return the soup to the kettle; add the rice, salt and pepper, and simmer for a half hour; add the butter; separate the meat from the bones and add it to the soup, which is then ready to serve.