Ox-Tail Soup

Cut the tails into joints, wash the pieces, and fry them in a small quantity of butter, next drain the pieces of tail and put them in a stewpan with a ham bone, two or three carrots and onions peeled and sliced, a head of celery, washed and cut in convenient sized pieces, a bunch of sweet herbs, a blade of mace and a few cloves and peppercorns. Cover the contents of the stewpan with water, place it over the fire, and boil and skim until the scum ceases to rise; then cover and boil slowly until the tail is quite tender. When ready, cut the meat into small pieces; strain and skim the soup, return it to the stewpan, thicken with flour, and add a wineglassful of sherry wine, and two tablespoonfuls of mushroom catsup. Put in the pieces of meat again and let the soup simmer at the side of the fire for a few minutes longer. Turn the soup into a soup tureen, and serve with sippets of toast, or croutons of fried bread.

Oyster Soup

Blanch two or three dozen oysters in their own liquor, beard them, and cut them into small pieces. Put two ounces of butter in a saucepan with a tablespoonful of flour and mix well over the fire, then stir in as much fish stock as will make the required quantity of soup. Continue stirring until it boils, then put in the oysters and their liquor, previously strained, add a moderate quantity of minced parsley, salt and pepper to taste and a little grated nutmeg. Beat the yolks of two eggs in with the juice of half a lemon and strain them; move the soup off the fire and stir in the beaten eggs. Pour it in a soup tureen, and serve with a plate of sippets of toast or croutons of fried bread.

Parisian Soup

Cut four leeks into strips, fry them in a little butter at the bottom of a stewpan, pour over one quart of well-seasoned mutton stock, add six or seven boiled potatoes cut into slices, and season with pepper and salt to taste. Boil all together until the leeks are thoroughly done. Fry a few crusts of bread, put them in the tureen and pour the soup over.

Parmesan Cheese Quenelle Soup

Put two ounces of butter in a saucepan on the fire, melt it and add sufficient flour to form a roux. Cook this for a few minutes, add more flour to form a soft paste and let it dry for a few minutes longer over the fire, then add the yolk of six eggs, two ounces of grated Parmesan cheese, a small quantity of chicken glaze, salt, pepper and grated nutmeg to taste, and lastly a slight coloring of essence of spinach. Poach a small portion of this quenelle mixture to determine its firmness; should it be too thick add a little broth, but if too thin add a little more yolk of egg. Form it into quenelles, put these into a buttered saute pan, pour over some boiling stock and poach them about fifteen minutes.

Pea Soup

Put over the fire in four quarts of water or broth a ham bone, bones of roasted beef or mutton, two heads of celery washed and trimmed, four onions peeled and one and one-half pounds of split peas. Let it boil till the peas are quite soft, take out the bones and rub peas and vegetables through a sieve, return them to the soup, add salt and pepper to taste and boil it for an hour, skimming it when required. Spinach or green peas added when the bones are taken out improves the soup very much.

Peasant Soup

Cut into square-shaped pieces two carrots, an eighth of a cabbage, half a turnip, half an onion, one potato, and two or three leaves of celery. Steam them for ten minutes with two ounces of butter in a stewpan, then moisten with three pints of white broth, and season with one-half tablespoonful of salt and one teaspoonful of pepper. Cook for thirty minutes, and when ready to serve add six thin slices of bread.

Pomeranian Soup

Put one quart of red haricot, beans in a saucepan of water with a lump of salt, and boil them until soft. Drain the beans, put half of them on a wire sieve, and rub them through with the back of a wooden spoon. Put the mashed beans into a saucepan, and stir in gradually sufficient broth to make the soup, which will be three or four pints. A head of celery cut small and previously boiled in soup will greatly improve the flavor. Put in a small bunch of parsley, and sweet herbs and the whole beans, season to taste with pepper and salt, and boil all for fifteen minutes or a little longer. Remove the bunch of herbs from the soup, pour it into a tureen, and serve it with sippets of toast or croutons of fried bread.