Vermicelli Soup

Put four ounces of butter into a stewpan, cut in a knuckle of veal and a scrag of mutton into small pieces, about the size of a walnut. Slice in the meat of a shank of ham, with two or three carrots, two parsnips, two large onions, with a clove stuck in at each end, three or four blades of mace, four or five heads of celery washed clean, a bunch of sweet herbs, eight or ten morels, and an anchovy : cover the pan close, and set it over a slow fire, without any water, till the gravy is drawn out of the meat. Then pour out the gravy into a bason, and let the meat brown in the same pan, but take care not to let it burn. Then pour in four quarts of second stock, and let it boil gently till it is wasted to three pints. Then strain it, skim off the fat, and put the other gravy to it: set it on the fire, and add to it two ounces of vermicelli. Then cut the nicest part of a head of celery, seasoned to your taste with salt and cayenne, and let it boil four minutes. If it is not of a good colour, put in a little browning, lay a French roll in the soup dish, pour the soup in upon it, and lay some of the vermicelli at top.

Soup Cressu

Cut a pound of lean ham into small bits, and put them at the bottom of a stewpan. Then cut a French roll, and put over the ham. Take two dozen heads of celery cut small, six onions, two turnips, one carrot, cut and washed very clean, six cloves, four blades of mace, and two handfuls of water-cresses. Put them all into the stewpan, with a pint of stock. Cover close, and sweat them gently for twenty minutes : fill it up with veal stock, and stew four hours: rub through a tamis cloth, and put it into your pan again ; season with salt and cayenne: give it a simmer up, and send it to table hot, with some French roll toasted hard in it. Boil a handful of cresses till tender, in water, and out in over the bread.

Hare Soup

Cut a large old hare into small pieces, and put it in a jug, with three blades of mace, a little salt, two large onions, two anchovies, six morels, half a pint of red wine, and three quarts of water. Bake it three hours in a quick oven, and then strain it into a stewpan. Have ready boiled three ounces of French barley, or sago, in water: then put the liver of the Hare two minutes in scalding water, and rub it through a hair sieve with the back of a wobden spoon. Put it into the soup with the barley or sago, and a quarter of a pound of butter. Set over the fire, and keep stirring it, but do not let it boil. If the liver is disliked, add crisped bread steeped in red wine.

Giblet Soup

To four,pounds of gravy beef, put two pounds of scrag of mutton, and two pounds of scrag of veal Put to this meat two gallons of water, and let it stew very softly till it is a strong broth. Let it stand till cold, and skim off the fat. Take two pair of giblets, well scalded and cleaned, put them into the broth, .and let them simmer tillthey are very tender. Take out the giblets, and strain the soup through a tamis: put apiece of butter rolled in flour into a stewpan, and make it of a light brown. Have ready chopped small some parsley, chives, a little basil, and a little sweet marjoram. Put the soup over a very slow fire; put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne: let them simmer till the herbs are tender, and send the soup to table with the giblets in it,