Boil a knuckle of veal to shreds, add a quarter of a pound of vermicelli, half a pint of cream, and lemon peel and mace.
Pea Soup.
Take a pint of split peas, and when carefully picked over and washed, put them into a pint of water to soak over night. Three hours before dinner, put them into a pot with a quart more water, and about half a pound of pork (less if you wish the soup not very rich.) Boil it steadily, and be careful to stir it often, lest it should burn. It may need more water before dinner, and can be made of whatever thickness you prefer.
If you prefer to have the soup without pork (which makes it too rich for many persons), use the liquor in which beef or other fresh meat has been boiled instead of water, and use no pork. This is a very good way.
Vegetable Soup.
Take two turnips, two carrots, four potatoes, one large onion, one parsnip, and a few stalks of celery or some parsley. Cut them all very fine, or chop them in a tray; put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a colander or coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nut, stir the soup till the butter is melted, dredge in a little flour, let it boil up and then serve it.
Mutton or Lamb Broth.
Take the water in which a leg of mutton or lamb was boiled on the previous day, take off the fat and boil it two hours with a turnip, an onion, and a carrot, cut small. Add some minced parsley and a spoonful of rice. All these, except the parsley, should be put in while the water is cold. Any little pieces of the neck, ribs, or shank will make excellent broth.
Veal Broth.
Take a knuckle, or if you have a large family, two knuckles of veal. Put them over the fire, at least three hours before dinner-time; use not more than two quarts of water for two knuckles, and skim it until it is no longer necessary. (Veal requires more attention in this respect than any other meat). When this is done, add a spoonful of rice. A quarter of an hour before it is to be served, put in some minced parsley, salt, and pepper. It is a very nutritious dish. Some persons add two or three slices of salt pork.