VEAL SOUP.
Put into the soup kettle a small piece of ham; wash and cut up four onions; put them into the pot with the ham, and six quarts of water; let it boil slowly an hour and a half, then put in a shin of veal; let it boil an hour and a half longer; then take out the ham; skim off the grease as it rises; beat up in a gill of good cream, two table-spoonsful of flour, and the yolks of two eggs very light; and then add the soup; season with parsley, pepper, and salt, and serve up.
MUTTON BROTH.
Scrape and wash clean a breast of mutton; put it down in the soup kettle to boil with five quarts of water, put in a small cup of barley, or two tablespoonsful of rice; let it boil slowly three hours and thirty minutes; skim it well; add carrots, a turnip, an onion, and a little parsley cut up; let it boil forty minutes longer; season with pepper and salt; serve hot. The carrots should be grated.
CHICKEN BROTH.
Chicken broth may be made in the same way. Some persons prefer rice, but rice is used in so many ways, that barley is more uncommon as well as more nutritious. Noodles or vermicelli can be substituted, if preferred.
CHICKEN SOUP.
Put a pair of chickens in the soup kettle, with five quarts of water, one large carrot grated, and let it boil; skim off the grease as it rises: after it has boiled three hours take out the chickens, and strain the liquor through a sieve; put it in the kettle again; add the vermicelli after it has boiled an hour, an onion chopped small, some pepper and salt, a few blades of mace, a little parsley cut fine. If you like, just before it is served up, add a small bunch of thyme.
OYSTER SOUP.
Strain the liquor from a hundred oysters into the soup kettle; add a quart of milk, a little mace, cloves, pepper and salt, with a little rolled cracker; boil 20 minutes; then put in the oysters; stir frequently: fifteen minutes after the oysters are in, serve it up.