Almond Soup

Chop into small pieces a neck of veal, and the scrag end of a neck of mutton, and put them into a large stewpan. Cut in a turnip, with a blade or two of mace, and five quarts of water: set it over the fire, and let it boil gently till reduced to two quarts: strain through a hair sieve into a clean stew-pan, and add six ounces of almonds blanched and beat fine, half a pint of thick cream, and season to your taste with cayenne. Have ready three small French rolls made for the purpose, of the size of a small tea-cup; if too large, they will suck up too much of the soup, and will not look well: blanch a few Jordan almonds, cut them lengthways, and stick them round the edges and the top of the rolls, and put them in the tureen : serve with the soup poured upon the rolls.

Maccaroni Soup

Take four quarts of stock : take half a pound of small pipe-maccaroni, and boil in three quarts of water, with a little butter in it, till tender; strain the water from it, and cut it in pieces of about two inches long. Put it into the soup, and boil it up for ten minutes: add the crust of a French roll baked in the tureen, and pour the soup to it.

Cow-Heel Soup

Take six pounds of mutton, five pounds of beef, and four of veal, the coarsest piece will do : cut them crossways, and put them into a pot, with an old fowl beaten to pieces, and the knuckle part of a ham; let these stew without any liquor over a very slow fire, but take care it does not burn to the pot: when it begins to stick to the bottom, stir it about, and then put in some good beef stock that has been well skimmed from the fat; then add some turnips, carrots, and celery cut small, a bunch of sweet herbs, and a bay-leaf, and let it stew about an hour. While this is doing, take a cow-heel, split it, and set it on to boil in stock, and when very tender, take it off, and set on a stewpan with some crusts of bread, and some more stock, and let them soak for eight or ten minutes. When the soup is stewed enough, lay the crusts in a tureen, And then two halves of the cow-heel upon them; and pour on the soup.

Ox-Cheek Soup

Break the bones of an ox-cheek, and wash them perfectly clean; lay them in warm water, and throw in a little salt, which will take out the slime: take a large stewpan, and put two ounces of butter at the bottom of it, and lay the fleshy side of the cheek-bone in it. Add to it half a pound of a shank of ham cut in slices, and four heads of celery, with the leaves pulled off, and the heads washed clean; cut them into the soup, with three large onions, two carrots, a parsnip sliced, a few beets cut small, and three blades of mace. Set it over a moderate fire for a quarter of an hour, which will draw the vir-tue from the roots, and give to the gravy an agreeable strength. When the head has simmered a quarter of an hour, put to it six quarts of second stock, and let it stew till reduced to two quarts. If intended to be eaten as soup, strain and take out the meat and the other ingredients, and put in the white part of a head of celery cut in small pieces, with a little browning to make it of a fine colour. Take two ounces of vermicelli, give it a scald in the soup, and put it into the tureen, with the top of a French roll in the middle of it. If to be eaten like a stew, take up the face as whole as possible, and have ready boiled turnip or carrot, cut in square pieces, and a slice of bread toasted and cut in small slices : add a little cayenne pepper, and strain the soup through a tamis upon the meat, bread, turnip, and carrot.