Lamb Soup

Cut a shoulder of lamb into moderately large pieces, place them in a stewpan with an onion and a piece of butter; fry until nicely browned then dredge in a tablespoonful each of flour and curry powder, stir it all over the fire for two minutes, then pour in three quarts of broth, some trimmings of raw ham and a bunch of parsley. When the liquor boils, remove the stewpan to the side of the fire and let it simmer until the meat is cooked. When done, take the pieces of lamb out, pass the cooking liquor through a fine hair sieve, place in with it half a pound of boiled rice, and again boil gently for ten minutes. Bone the meat and put it in a soup tureen, thicken the soup with the yolks of three eggs beaten together with a little cream, then strain it through a fine colander over the meat, and serve while hot with sippets of toast or small dice of fried bread in a separate vessel such as a dish or plate.

Lark Soup

Boil ten ounces of washed rice in broth till reduced to a puree, adding now and then a little more broth to keep it thin. Singe, draw and clean two dozen larks, fry them in a stewpan, sprinkle with salt and pepper, allow them to cool, then remove their fillets, and trim neatly. With the bones and trimmings of the larks prepare a little stock. When made, pass it through a fine hair sieve into the rice puree. Place the fillets in the soup, warm them up again, and then pour all into a hot dish. Add one pinch of chopped green mint, and the juice of two oranges and serve.