Wash and chop four heads of lettuce finely, and put them into a saucepan with one finely chopped cucumber, one teacupful of chopped chervil leaves, and a small lump of butter, with grated nutmeg, salt and pepper to taste. Place the lid on the saucepan, and allow the contents to cool quickly for ten minutes or so; then stir in one tablespoonful of flour; pour in gradually three to four pints of veal stock, and stir it over the fire until boiling. Move the saucepan to the side of the fire, and let the soup simmer gently for half an hour. Beat the yolks of six eggs with one-half pint of cream and two teaspoonfuls of sugar, and stir it by degrees into the soup. Pour the soup into a tureen, and serve with either sippets of toast or croutons of fried bread.

Brunoise Soup

Put into a saucepan an equal quantity of sliced carrots, onions, leeks, turnips and celery, with a good sized lump of butter, and fry the vegetables until brown; then pour in a small quantity of stock and boil it quickly until reduced to a glaze. Pour in the desired quantity of clear soup and boil. Prepare some Italian paste, boil it separately, then mix it with the soup. Turn the soup into a tureen and serve it with croutons of fried bread or toast. If desired, boiled rice can be substituted for the Italian paste, and rings of turnips fried in butter.

Cabbage Soup

Take a good white heart cabbage, wash and trim off the outer leaves, chop it into fine shreds, and put it in a stewpan with a quart of water, boiling until quite tender. Put the cabbage and the water into a quart of mutton broth, adding salt and pepper to taste, and boil once more. When ready to be served, stir in a teaspoonful of fresh butter and two or three small lumps of sugar. The soup should be quite thick.