Put into a stew-pan two carrots, one turnip, one onion, two dozen tomatoes, two ounces of butter, and one quart of second stock, and stew till tender. Pass this through a wire and hair sieve, if too thick, add stock to make it the thickness of cream.
PURÉE OF CARROTS.
Boil the red part of four carrots, one onion, with a cup of rice, till very soft, then pass all through a wire and hair sieve, and add second stock to this purée to make it the thickness of cream.
OYSTER SOUP.
Use whatever fish bones may be over from filleting fish—failing these, get a cod’s head, and boil for twenty minutes in three quarts of water, and strain. Have two dozen of oysters bearded and scalded. Have a spoonful of butter and one of flour melted, not browned. Strain your soup, and add it to butter and flour, along with a gill of cream for every pint of soup. Add your oysters—two for each person—which have been bearded and scalded, and boil three minutes. Before putting the soup into your tureen, switch up the yolk of an egg in the tureen, then pour the soup over, stirring all the time.
WHITE SOUP.
The boiling of fowl, bones of rabbits, a nap of veal bone, or trimmings of mutton cutlets can be used to make this soup, with a small piece of mace. For every quart of strong white stock place in a pot one ounce of flour and half-an-ounce of butter, and melt it over the fire; then add the boiling stock, a cup of milk, and a gill of cream, and when ready to serve, have the yolk of an egg switched in the tureen and pour the boiling soup on it.