Ducks' Giblet Soup

Take three or four lots of duck's giblets, scald, clean, cut them into pieces, and put in a stewpan; add three quarts of water, a pound and a half of gravy beef, two onions, a bunch of sweet herbs, and the rind of half a lemon, and simmer until the gizzards are soft. Strain the broth, add some slices of onion fried brown in butter, mix in sufficient flour to thicken the soup, and stir over the fire a few minutes until it boils. Strain, skim and pour the soup into a tureen, put back the piece of lemon peel, and add two teaspoonfuls of catsup and two wineglassfuls of Madeira wine, and serve with toasted bread cut into dice.

Farmer's Soup

Thoroughly clean a bullock's head, break the bones and cut the meat into small pieces. Put them in a large pan with some bacon fat, and fry them until lightly browned. Chop finely two carrots, a root of celery, one turnip, two lettuces, half a cabbage and a few French beans; put them in with the onions and leek, and cook them over a slow fire until the moisture has evaporated. Blanch one pound of raw ham, then put it in with the vegetables, and pour over some broth. When boiling, move the pan to the side of the fire, and let the broth simmer for thirty minutes or so. Then put in one breakfast cupful of minced potatoes, and boil them gently until nearly cooked, and then put in two shredded lettuces, a handful of shredded sorrel, and one pinch of chopped chervil. Finish cooking the soup, then remove the ham. Put some slices of toasted bread into the soup tureen, pour in the soup and serve.