1 piece of fat ham.
Thyme, parsley, pepper and salt.
Boil together until the flesh is tender; take out and chop—strain the water—two tablespoonfuls brown flour, four ounces butter—returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice.
Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in.—Miss B. L.
Ox-tail Soup.
Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add:
4 moderate sized carrots.
2 or 3 onions.
1 large bunch savory herbs.