Boil a small piece of beef or the scrag end of the neck of veal: season it with pepper and salt, and let it boil very gently till the meat is well cooked. Then strain it. Beat the yolks of two eggs well, with some chopped parsley, and pour the soup in the tureen on the eggs. Keep stirring it all the time. A little rice will improve this soup very much: put the soup in the boiler again, after it is strained, and cook till done.
CLAM SOUP.
Take two quarts of clams. After they are opened, cut off the beards and put them down to cook, with equal quantities of the water and the liquor. Take four crackers pounded fine and rolled in butter; stir in very gently: season with pepper, salt, chopped parsley, a little mace, and add a pint of sweet cream, just before you take it up.
OYSTER SOUP.
Oyster soup is made as clam soup, only omitting parsley and substituting a little mace.
SOUP FOR THE SICK.
In a pint of boiling water put half a wine-glass full of wine; beat up the yolk of one egg; when the water and wine boils, pour it out into a bowl; then on the egg; continue to pour it from one bowl to another, two or three times; then add a small piece of butter, a little sugar and nutmeg.
TERRAPINS.
Take the terrapins one at a time, and immerse them in boiling water for half a minute; take them out and remove the skin; put them back into hot water, and watch them carefully that they do not boil too much; (some will be done in half an hour, others will take much longer. They are sufficiently done when the feet are soft to the touch.) Take off the shell and remove the sand bag and the gall, (which will be found in the liver; the sand bag is full of water;) then put them down to stew with one pound of best butter to three good-sized terrapins: season with red and a little black pepper; (no salt;) when they are perfectly heated through, put in the following dressing, and when it boils furnish the seasoning with a little salt, &c., if required. Dressing,—Take three yolks of hard-boiled eggs, to one large terrapin; mash them up fine, and add the best Madeira, a little at a time, until you make a thin paste; stir this into the terrapins, and add more wine, if necessary. There should be just dressing enough to float near to the top of your terrapin in the saucepan.