f an egg; let it
boil up once, then remove from the fire immediately; dish up and send
to table.

OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
small turnip, two tablespoonfuls of flour, and a little white pepper;
add a gallon of water, let all boil for two hours; then take out the
tails and cut the meat into small pieces, return the bones to the pot
for a short time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrow-root to add to it with the meat cut from
the bones, and let all boil for a quarter of an hour.

SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
bring this to the boil and skim; now put in a neck of mutton and boil
again for half an hour, skim well the sides of the pot also; have
ready two carrots, one large onion, a small head of cabbage, one
bunch parsley, one sprig of celery top; chop all these fine, add your
chopped vegetables, pepper and salt to taste. This soup takes two
hours to cook.

SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
leeks and onions, all finely cut. Put the pieces of beef into the
pot first, then the roots, and half a pint of beef gravy, with a few
cloves. Simmer for an hour. Add more beef gravy, and boil gently for
half an hour.

ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed
gammon of bacon, onions, mace, and a small quantity of water; simmer
till very strong, and lower it with a good beef broth made the
day before, and stewed till the meat is done to rags. Add cream,
vermicelli, almonds and a roll.

VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat
and gravy are added to the boiled barley; and for that purpose, fat
beef steaks, pork steaks, mutton chops, etc. should be preferred, as
containing more of the nutritious principle. When nearly done frying,
add a little water, which will produce a gravy to be added to the
barley broth; a little wheat flour should be dredged in also; a
quantity of onions, cut small, should also be fried with the fat,
which gives the soup a fine flavor, assisted by seasoning, etc.

Soups may be made from broiled meats. While the fat beef steak is
doing before the fire, or mutton chop, etc., save the drippings on
a dish, in which a little flour, oatmeal, with cut onions, etc., are
put.

GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
of a leg of beef, a fowl, or an old cock, a rabbit, or two old
p