Put into a soup-kettle the bones and trimmings of a cold roast turkey, with a quarter of a pound of lean ham. Cover with cold water. Add a chopped onion, a stalk of celery, a tablespoonful of powdered sweet herbs, and pepper and salt to season. Simmer until the meat is in rags, strain, reheat, add half a can of corn, and a little of the turkey stuffing.
III
Take the bone of a rib roast of beef, the trimmings of beef steak, and the bones and trimmings of a cold turkey or chicken. Cover with four quarts of cold water, add two carrots, three turnips, and an onion, all cut fine, six cloves, and pepper and salt to season. Simmer for four hours, take out the bones, rub through a coarse sieve, cool, skim, and reheat. Thicken with one tablespoonful each of butter and flour, blended together and rubbed smooth with a little of the soup, season to taste, and serve with croutons.
IV
Break up a knuckle of veal, add a pound of lean ham cut fine, and a tablespoonful of powdered sweet herbs. Cover with cold water, simmer for five hours, cool, skim, reheat, season, and strain. Add a pinch of ground mace, and one-quarter of a pound of broken vermicelli, which has been cooked until tender in salted water. Serve with grated Parmesan cheese.
V
Break up a beef marrow bone, and cover with cold water. Add half a carrot, two stalks of celery, and an onion, all chopped fine. Simmer until the vegetables are very soft, take out the bone, cool, skim, rub through a sieve, and reheat. Add one cupful of cold mashed potato, a tablespoonful of minced parsley, a tablespoonful of butter, a pinch of soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of cold water. Cook and stir until it thickens, and serve immediately with croutons.
VI
Chop fine two pounds of lean beef, cover with cold water, simmer until tender, cool, skim, and reheat. Add one cupful of sherry, two tablespoonfuls of made mustard, a teaspoonful of Worcestershire sauce, and a grating of nutmeg. Thicken with two tablespoonfuls of butter, blended with one tablespoonful of flour, and rubbed smooth with a little of the soup. Stir while cooking. Add one cupful of boiling cream, season to taste, and serve.