strained to it; set it over the stove to be
thoroughly hot: cut some French roll in thin slices, and set them before
the fire to crisp; then strain off your soup through a tammis or a lawn
strainer, into another clean stew-pot; let it stew till it is as thick
as cream; then have your dish ready; put in some of your crisp bread;
fill your roll with your mince, and lay on the top as close as possible;
put it into the middle of your dish, and pour a ladleful of your soup
over it; put in your bread first, then pour in your soup, till your dish
is full. Garnish with petty patties; or make a rim for your dish, and
garnish with lemon raced. If you please, you may send a chicken boned in
the middle, instead of your roll; or you may send it to table with only
crisp bread.

SOUP A-LA SAP. Boil half a pound of grated potatoes, a pound of beef
sliced thin, a pint of grey peas, an onion, and three ounces of rice, in
six pints of water till reduced to five. Strain it through a cullender,
pulp the peas into it, and return it into the saucepan with two heads of
sliced celery. Stew it tender, add pepper and salt, and serve it with
fried bread.

SOUR BEER. If beer be brewed ever so well, much will depend on the
management afterwards, to prevent its becoming sour or vapid. Different
conveniences of cellarage will materially affect beer. If the cellar is
bad, there should not be more than six weeks between brewing and
brewing. Where beer is kept too long in a bad cellar, so as to be
affected by the heat of the weather, it will putrefy, though ever so
well bunged. Hops may prevent its turning sour, but will not keep it
from becoming vapid. It should be well understood, that there is no
certainty in keeping beer, if not brewed at the proper season. In winter
there is a danger of wort getting too cold, so as to prevent the process
of fermentation; and in the summer, of its not being cool enough, unless
brewed in the dead of night. In temperate weather, at the spring or
autumn, the spirit of the beer is retained, and it is thereby enabled to
work the liquor clear; whereas in hot weather, the spirit quickly
evaporates, leaving the wort vapid and flat, unable to work itself
clear, but keeping continually on the fret, till totally spoiled. This
is the obvious reason for the use of sugar, prepared for colour, because
sugar will bear the heat better than malt; and when thoroughly prepared,
possesses such a strong principle of heat in itself, a