Ox-tail Soup.
Take two tails, divide them at the joints, soak them in warm water. Put them into cold water in a gallon pot or stew-pan. Skim off the froth carefully. When the meat is boiled to shreds, take out the bones, and add a chopped onion and carrot. Use spices and sweet herbs or not, as you prefer. Boil it three or four hours.
Soup of the remnants of Calf's Head.
Remove the fat from the water in which the head was boiled, and put into it the pieces left of the first day's dinner, cut up small. Add cloves, crackers, pepper, browned flour, curry powder, and, if you choose, catsup. Boil it an hour.
Mock-Turtle Soup.
Add to the foregoing ingredients, red wine, nutmeg, and mace; and force meat balls, made in the following way,—Chop some of the meat fine, and put with it an equal quantity of fine bread crumbs, onions chopped small, cayenne and black pepper, sweet marjoram and powdered clove. Beat two eggs and with them stir the ingredients together, and make into balls, and fry in butter enough to brown them; then put the balls and the butter into the soup.
Turkey Soup.
The remnants of a young turkey make good soup. Put all the bones, and little bits left of a dinner into about three quarts of water. If you have turkey gravy, or the remnants of chickens, add them also, and boil them two hours or more. Skim out the meat and bones, and set the water aside in a cool place till the next day. Then take all the fat from the top; take the bones and pieces of skin out from the meat and return it to the liquor. If some of the dressing has been left, put that in also, and boil all together a few minutes. If more seasoning is needed, add it to suit your taste.
White Soup.