rnish for almost any kind of soup.

SOUP A L' EAU. Put into a saucepan holding about three pints, a quarter
of a cabbage, four carrots, two parsnips, six onions, and three or four
turnips. Add a root of celery, a small root of parsley, some sorrel, a
bunch of white beet leaves and chervil, and half a pint of peas tied in
a piece of linen. Add water in proportion to the vegetables, and stew
the whole for three hours. Strain off the broth, add some salt, heat it
and serve it up, garnished with the vegetables.

SOUP GRAVY. Take some good juicy lean beef, free from sinews or other
offal substance; or take the lean of a neck, or loin, or the fleshy part
of a leg of mutton, or well-grown fowl, in the proportion of a pound of
meat to a quart of water to beef, and rather less to mutton or fowl. Cut
the meat in pieces, and let it stew very gently till the pure gravy is
fairly drawn from the meat, without extracting the dregs. The time
required for this will vary according to the quantity, the proper degree
of heat being of course longer in penetrating the larger portion. From
an hour and a half to three hours, at discretion, will allow sufficient
time for any quantity that is likely to be wanted at once for soup, at
least in private families. When done, strain the gravy through a hair
sieve into an earthen pot, and let it stand till cold. Take off the fat,
and pour the gravy clear from the sediment at the bottom.

SOUP MAIGRE. Melt half a pound of butter into a stewpan, shake it round,
and throw in half a dozen sliced onions. Shake the pan well for two or
three minutes, then put in five heads of celery, two handfuls of
spinach, two cabbage lettuces cut small, and some parsley. Shake the pan
well for ten minutes, put in two quarts of water, some crusts of bread,
a tea-spoonful of beaten pepper, and three or four blades of mace. A
handful of white beet leaves, cut small, may be added. Boil it gently an
hour. Just before serving, beat in two yolks of eggs, and a large
spoonful of vinegar.--Another. Flour and fry a quart of green peas, four
sliced onions, the coarse stalks of celery, a carrot, a turnip, and a
parsnip. Pour on three quarts of water, let it simmer till the whole
will pulp through a sieve, and boil in it the best of the celery cut
thin.--Another way. Take a bunch of celery washed clean and cut in
pieces, a large handful of spinage, two cabbage lettuces, and some
parsley; wash all very clean, and shred them small