Bread Soup

Set a quart of water on the fire in a clean saucepan, and as much dry crust of bread cut to pieces as the top of a penny loaf, the drier the better, with a bit of butter as big as a walnut. Let it boil, then beat it with a spoon, and keep boiling it, till the bread and water are well mixed. Then season it with a very little salt, and it will be very agreeable to a weak stomach.

Buttered Water

Beat up the yolk of an egg in a pint of water, put in a piece of butter as big as a small walnut, with two or three knobs of sugar, and keep stirring it all the time it is on the fire. When it begins to boil, bruise it between the saucepan and a mug, till it is smooth, and has a great froth, when it will be fit to drink. It is ordered in a cold, and where eggs will agree with the stomach. This is called egg-soup by the Germans, who are very fond of it for supper.

Seed Water

Bruise half a spoonful of carraway seeds, and a spoonful of coriander seeds. Boil them in a pint of water, then strain them, and beat into them the yolk of an egg. Mix it up with some white wine, and sweeten it to the taste with double-refined sugar.

Barley Water

Boil a quarter of a pound of pearl barley in two quarts of water, skim it very clean, and when it has boiled half away, strain it. Make it moderately sweet, and put in two spoonsful of white wine. It must be made a little warm before drinking it.

To Boil Pigeons

Having cleaned, washed, drawn, and skinned the pigeons, boil them in milk and water for ten minutes, and pour over them the following sauce : Parboil the livers, and bruise them fine, with an equal weight of parsley boiled and chopped tine. Melt some butter, first mix a little of it with the liver and pars-ley, them mix all together, and pour it over the pigeons.

To Boil Partridges

Put the partridge into boiling water, and let it boil ten minutes; then take it up into a plate, and cut it into two, laying the inside next the plate. Take the crumb of a halfpenny roll, or thereabout, and with a blade of mace, boil it two or three minutes. Pour away most of the water, then beat it up with a small piece of good butter and a little salt, and pour it over the partridge. Put a cover over it, and set it over a chafing-dish of coals four or five minutes, and send it up hot, covered close. In this manner dress any sort of wild fowl, only boiling it more or less according to its size. Before pouring bread sauce over ducks, take off the skins; and if roasted, lay bread sauce under them, which is much lighter for weak stomachs than gravy.

To boil Plaice or Flounders. Throw some salt into water, and when it boils, put in the fish ; as soon as they are enough, take them out, and let them remain a little time on the slice to drain : take two spoonsful of the liquor, with a little salt, and a little grated nutmeg; then beat up the yolk of an egg well with the liquor, and stir in the egg. Beat it well together. With a knife carefully slice away all the little bones round the fish, and pour the sauce over it. Then set it for a minute over a chafing-dish of coals, and send it up hot.