Gravy Soup

Take a shin of beef, and put it into six quarts of water, with a pint of peas, and six onions Set it over the fire, and let it boil gently till all the juice is out of the meat: strain through a sieve ; when cold, skim off the fat, and return into a stewpan to reduce to half the quantity. Season to your taste with pepper and salt, and put in a little celery and beet leaves, and boil till tender.

White Soup

Put a knuckle of veal into six quarts of water, with a large fowl, a pound of lean bacon, half a pound of rice, two anchovies, a few pepper-corns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in slices. Stew ail together, till the soup is as strong asyou would have it, and then strain it through a hair sieve into a clean earthen pot: let it stand all night, skim off the fat, and pour it into a stewpan. Put in half a pound of Jordan almonds beat fine, simmer a little, and run it. through a tamis: add a pint of cream and the yolk of an egg, and send it up hot.

Soup Maigre

Melt half a pound of butter in a stewpan, and shake it well; when it is done hissing, throw in six middling-sized onions, and shake the pan well for five minutes: put in four or five heads of celery cut small, a handful or two of spinach, a cabbage-lettuce, and a bunch cf parsley, all cut fine ; shake these well in the pan for a quarter of an hour, stir in some flour, and pour into it two quarts of boiling water, with some stale crusts of bread, some beaten pepper, and three or four blades of mace beat fine: stir all together, and let it boil gently for half an hour. Then take it off, beat the yolks of two eggs, and stir them in: add a spoonful of vinegar, and pour it into the tureen.

Or take a quart of green moratto peas, three quarts of soft water, four onions sliced, floured and fried in fresh butter, the coarse stalks of celery, a carrot, a turnip, and a parsnip, and season the whole with pepper and mace to your taste. Stew all these very gently together, till the pulp will force through a sieve. Have ready a handful of beet-leaves and root, some celery and spinach, which must be first blanched and stewed tender in the strained liquor. Have ready the third part of a pint of spinach juice, which must be stirred in with caution when the soup is ready to be served up, and not be suffered to boil after it is put in, as that will curdle it: add a crust of bread, some tops of asparagus, and artichoke bottoms.

Scotch Barley Broth

Chop a leg of beef into pieces, and boil it in three gallons of water, with a piece of carrot and a crust of bread, till it is half boiled away: then strain it off, and put it again into the pot, with half a pound of barley, four or five heads of celery cut small and washed clean, a bundle of sweet herbs, a large onion, and a little parsley chopped fine. Let this boil an hour, and take a large fowl clean picked and washed, and put it into the pot: boil it till the broth is quite good, theii season it with salt to your taste. Take out the onion and sweet herbs, and send it to table with the fowl in the middle: or you may omit the fowl, as it will be very good without it.

This broth is sometimes made with a sheep's head instead of a leg of beef, and is very good ; but in this case you must chop the head all to pieces. Six pounds of the thick flank, in six quarts of water, make good broth. Put in the barley with the meat, first skim it well, and boil it an hour very softly. Then put in the above ingredients, with turnips and carrots clean scraped and pared, and cut in little pieces. Boil all together softly till the broth is very good ;. then season with salt, and send it to table with the beef in the middle, turnips and carrots round, and pour the broth over all.