Rice Soup With A Chicken

Blanch about half a pound of rice, and put it into a stewpan, with one or two chickens, and a quart of stock; set it on the stove to boil very slowly, until the chickens are very tender, and the rice the same ; then put as much stock as will fill the tureen ; skim the fat very clean from the soup.

Hare Soup

Cut a large hare into pieces, and put it into an earthen mug, with three blades of mace, two large onions, a little salt, half a dozen large morels, a pint of red wine, and three quarts of water; bake it three hours in a quick oven, and then strain the liquor into a stewpan : have ready boiled, four ounces of fresh barley, and put it in; just scald the liver, and rub it through a sieve with a wooden spoon ; put it into the soup, and set it over the fire, but do not let it boil; keep stirring till it is on the brink of boiling, and then take it off: put some crisped bread into your tureen, and pour the soup into it. This is a most delicious soup, and calculated for large entertainments. If any other kind of soup is provided, this should be placed at the bottom of the table.

Soup A L'Ecrevisse

Boil an hundred fresh crayfish, also a fine lobster, and pick the meat clean out of each ; pound the shells of both into a mortar till they are very fine, and boil them in four quarts of stock, with four pounds of mutton, a pint of green split peas nicely picked and washed, a large turnip, a carrot, an onion, mace, cloves, and anchovy, a little pepper and salt; stew them on a slow fire till all the goodness is out of the mutton and shells; then strain it through a sieve, and put in the meat of your crayfish and lobster, but let them be cut into very small pieces, with the red coral of the lobster, if it has any; boil it half an hour, and, just before you serve it up, add a Little butter melted thick and smooth ; stir it round when you put it in, and let it simmer very gently for about ten minutes: fry a French roll nice and brown, lay it in the middle of the dish, pour the soup on it, and serve it up hot.

Asparagus Soup Clear

Boil a quart of asparagus peas till tender, then put three pints of good stock ; give it a boil, and put a small lump of sugar in.

N.B. If for white, make a liaison of four eggs and about a pint of beshemell.

Soup And Bouilli

Take about five pounds of briskets of beef, roll it up as tight as you can, and fasten it with a piece of tape; put it into a stew pan, with four pounds of the leg-of-mutton-piece of beef, and about two gallons of water : when it boils, take off the scum quite clean, and put in it one large onion, two or three carrots, two turnips, a leek, two heads of celery, six or seven cloves, and some whole pepper; stew the whole very gently, close covered, for six or seven hours : about an hour before dinner, strain the soup quite clean from the meat: have ready boiled carrots cut into small pieces with a carrot cutter, turnips cut into balls, spinage, a little chervil and sorrel, two heads of endive, and one or two of celery cut into pieces; put them into a tureen with a French roll, dried, after the crumb is taken out; pour the soup to these boiling hot, and add a little salt and Cayenne pepper: take the tape from the beef, or bouilli, and place it into a dish by itself, with mashed turnips, and sliced carrots, each in a separate small dish ; and in this manner serve up the whole.