e tablespoonful parsley, one and one half
ounces butter, one ounce flour of rice, one half pint milk, one quart of
water, pepper, and salt. Boil together the bones and skin of fish for
half an hour. Strain, melt butter in a saucepan, stir into it the flour,
add strained water from the pan. Cut up the fish into small pieces, add
it, also salt and pepper, boil slowly ten minutes, add parsley at last
minute.

GIBLET SOUP.

MISS BEEMER.

Giblets from two or three fowls; two quarts of water; one of stock; two
tablespoons of butter, ditto of flour; salt, pepper, and onion if
desired. Put giblets on to boil in the water and boil gently till
reduced to one quart (about two hours); take out the giblets, cut off
tough parts and chop fine the remainder. Return to the liquor and add
stock. Cook butter and flour together until a rich brown, and add to
the soup; season, cook gently half an hour; stir in half a cup of bread
crumbs and in a few minutes serve hot.

KIDNEY SOUP.

MISS STEVENSON.

One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
slices; mix together the flour, pepper and salt and roll the kidney in
it. Brown them quickly in the butter, pour over the stock, skim when
boiling. Add sauce and simmer slowly two hours.

LENTIL SOUP.

MRS. THEOPHILUS OLIVER.

One half pound of lentils, one carrot, one onion, one ounce dripping,
salt, pepper corns, one quart of water, one tablespoon of flour. Soak
the lentils all night, wash well, scrape carrot, and onion cut up. Put
the dripping into a saucepan, when warm, put in vegetables, lentils and
flour. Stir for five minutes until all fat is absorbed, add the water
warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub
through a sieve, return to saucepan. Reheat and serve.

OX TAIL SOUP.

MRS. W. COOK.

Divide an ox tail into lengths of an inch and a half; melt an ounce of
butter in a stew pan and fry the pieces in this, turning them about for
five minutes. Add two quarts of stock or water and bring gently to a
boil. Throw in a teaspoonful of salt, and carefully remove the scum as
it rises. Add a carrot, a turnip and an onion with two cloves stuck in
it, a little celery, a blade of mace and a small bouquet of garum. Stew
gently two and one half hours. Strain the soup and put the pieces