Onion Soup

Take eight or ten large Spanish onions, and boil them in milk and water till quite soft, changing the milk and water three times while the onions are boiling. When they are quite soft, rub them through a hair sieve. Cut an old cock in pieces, and, with a blade of mace, boil it for gravy: then strain it, and having poured it on the pulp of the onions, boil it gently, with the crumb of an old penny loaf, grated into half a pint of cream, and season it to your taste with salt and cayenne. Stewed spinach, or a few heads of asparagus, may be added, as they give it a very pleasing flavour.

White Onion Soup

Boil thirty large onions in five quarts of water with a knuckle of veal, a little whole pepper, and a blade or two of mace. Take the onions up as soon as they are quite soft, rub them through a hair sieve; and work into them half a pound of butter, with some flour. When the meat is boiled off the bones, strain the liquor to the onions, and boil it gently for half an hour, and then serve with a large cupful of cream, and a little salt. When the flour and butter-are added, stir well to prevent burning.

Hop-Top Soup

In the month of April, take a large quantity of hop-tops, when they are in the greatest perfection. Tie them in bunches of twenty or thirty in each ; lay them in spring water for an hour or two, drain them well from the water, and put them to some thin peas soup. Boil them well, and add three spoonsful of the juice of onions, some pepper and salt. Let them boil some time longer, and, when done, soak some crusts of bread in the liquor, lay them in the tureen, and pour in the soup.

Asparagus Soup

Cut four or five pounds of beef to pieces; set it over a fire, with an onion or two, a few cloves, and some whole black pepper, a calf's foot or two, a head or two of celery, and a very little bit of butter. Let it draw at a distance from the fire; put in a quart of warm beer, and three quarts of warm beef stock. Let these stew till enough ; strain it, take off the fat very clean, put in some asparagus heads cut small (palates may be added, boiled very tender), and a toasted trench roll, the crumb taken out,

Plumb Porridge For Christmas

Put in a leg and shin of beef into eight gallons of water, and boil them till very tender. When the broth is strong, strain it out. Then wipe the pot, and put in the broth again. Slice six penny loaves thin, cut off the tops and bottoms, put some of the liquor to them, and cover them up, and let them stand for a quarter of an hour; then boil and strain it, and put it into your pot. Let it boil a quarter of an hour, then put in five pounds of currants clean washed and picked. Let them boil a little, and add five pounds of stoned raisins of the sun, and two pounds of prunes. Let these boil till they swell, and put in a quarter of an ounce of mace, a quarter of an ounce of cloves, and a small nutmeg, all beat fine. Before you put these into the pot, mix them with a little cold liquor, and do not put them in but a little while before you take off the pot. When you take off the pot, put in three pounds of sugar, a little salt, a quart of sack, a quart of claret, and the juice of two or three lemons. You may thicken with sago instead of bread. Pour your porridge into earthen pans, and keep it for use.