Soup And Bauillie

To make the bouillie, roll five pounds of brisket of beef tight with a tape; put it into a stewpot, with four pounds of the leg of mutton piece of beef, and about seven or eight quarts of water. Boil these up as quick as possible, and skim it very clean; add one large onion, six or seven cloves, some whole pepper, two or three carrots, or a turnip or two, a leek and two heads of celery. Stew these very gently, closely covered, for six or seven hours. About an hour before dinner, strain the soup through a tamis cloth. Have ready boiled carrots cut like wheels, turnips cut in balls, spinach, a little chervil and sorrel, two heads of endive, and one or two of celery cut into pieces. Put these into a tureen, with a Dutch loaf or a French roll dried, after the crumb is taken out. Pour the soup to these boiling hot, and add a little salt and cayenne. Take the tape from the boullie, and serve it in a separate dish.

Mutton Broth

Cut a neck of mutton of about six pounds into two, and boil the scrag in about a gallon of water. Skim it well, and put in a little bundle of sweet herbs, an onion, and a good crust of bread. Having boiled this an hour, put in the other part of the mutton, a turnip or two, a few chives chopped fine, and a little parsley chopped small. Put these in about a quarter of an hour before your broth is enough, and season with salt. A quarter of a pound of barley or rice may be added.

Portable Soup

This is a very useful soup for travellers, and must be made thus: cut into small pieces three large legs of veal, one of beef, and the lean part of half a ham. Put a quarter of a pound of butter at the bottom of a large stewpot, and lay in the meat and bones, with four ounces of anchovies and two ounces of mace ; cut off the green leaves of five or six heads of celery, wash them quite clean, and cut them small. Put in these, with three large carrots cut thin, and cover the stewpot close. Put it over a moderate fire, and when you find the gravy begin to draw, take it up till you have got it all out: cover the meat with water, set it on the fire again, and let it boil four hours slowly : strain through a tamis into a clean stewpan, and let it boil three parts away : strain the gravy drawn from the meat into the pan, and let it boil gently till of the consistence of glue, observing to keep skimming off the fat clean as it rises. Great care must be taken, when nearly enough, that it do not burn. Season it to your taste with cayenne, and pour it into fiat earthen dishes a quarter of an inch thick. Let it stand till the next day, skim off all the fat, and then cut it out by round tins a little larger than a crown piece. Lay the cakes in dishes, and set them in the sun to dry, and be careful to keep turning them often. When the cakes are dry, put them in a tin box, with writing-paper between every cake, and keep them in a dry place. This soup should be made in frosty weather. By pouring a pint of boiling water on one cake, and a little salt, it will- make a good bason of broth; and a little boiling water poured on it will make gravy for a turkey or fowls. It possesses one valuable quality, that of losing none of its virtues by keeping.