With Gruel (French Gruau).—It is made as with arrow-root.
With Indian Meal.—Proceed as with arrow-root.
With Sago.—Sago must be boiled gently about an hour; but for the rest, proceed as with arrow-root in every particular.
With Semoule.—With semoule it is the same as with arrow-root, except that it is boiled only about fifteen minutes.
With Tapioca.—Tapioca is prepared like arrow-root, but must be boiled about forty-five minutes.
All the above, like arrow-root, may be prepared with consommé, or with milk, as well as with broth.
With Giblets.—Throw the giblets in boiling water and a little salt, boil for ten minutes, take off and drain. Drop them in broth, boil gently till done, and turn the whole into the soup dish, in which you have some leeks, boiled and cut in pieces. Serve warm.
Some croutons may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth.
With Mackerel.—Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over croutons, and serve.