mmer till the juice of the meat is
extracted, and skim it the moment it boils. If for a hare, or stewed
fish, anchovy should be added.

RICH GRAVY SOUP. Take a pound of lean beef, two pounds of veal, and a
pound of mutton cut in pieces; put them into a pot, with six quarts of
water, a large faggot of sweet herbs, an onion stuck with cloves, some
whole pepper, a little mace, and the upper crust of bread toasted brown.
Put in an ox palate well cleaned and blanched whole; set it over a slow
fire, and let it stew till half is wasted; strain it off, and put it
into a clean saucepan. Take off the ox palate, shred small, some cock's
combs blanched, an ounce of morels cut in pieces, four large heads of
celery well washed, and cut small, with the heart of four or five
savoys, about as big as a turkey's egg, put in whole; cover it close,
and let it stew softly for an hour and a half. If it want any more
seasoning, add it; cut some French bread toasts thin, and crisp them
before the fire. When your soup is ready, lay your bread in the dish,
and put in your soup.

RICH HOME-MADE WINE.--Take new cider from the press, mix it with as much
honey as will support an egg, boil it gently fifteen minutes, but not in
an iron, brass, or copper pot. Skim it well, and tun it when cool, but
the cask must not be quite full. Bottle it in the following March, and
it will be fit to drink in six weeks, but it will be less sweet if kept
longer in the cask. This will make a rich and strong wine, suitable for
culinary purposes, where milk or sweet wine is to be employed. Honey,
besides its other valuable uses, is a fine ingredient to assist and
render palatable, new or harsh cider.

RICH PLUM PUDDING. To make a small, but very rich plum pudding, shred
fine three quarters of a pound of suet, and half a pound of stoned
raisins, chopped a little. Add three spoonfuls of flour, as much moist
sugar, a little salt and nutmeg, the yolks of three, and the whites of
two eggs. Let it boil four hours in a basin or tin mould, well buttered.
When the pudding is served up, pour over it some melted butter, with
white wine and sugar.--For a larger pudding of the same description,
shred three pounds of suet; add a pound and a half of raisins stoned and
chopped, a pound and a half of currants, three pounds of good flour,
sixteen eggs, and a quart of milk. Boil it in a cloth seven hours.

RICH RICE PUDDING. Boil half a pound of rice in water, till it is quite
t