ear enough without clarifying;
which process impairs the flavour of it in a higher proportion than it
improves its appearance.

_Obs._--This is the basis of almost all gravy soups, which are called by
the name of the vegetables that are put into them.

Carrots, turnips, onions, celery, and a few leaves of chervil, make what
is called spring soup, or soup sante; to this a pint of green pease, or
asparagus pease, or French beans cut into pieces, or a cabbage lettuce,
are an improvement.

With rice or Scotch barley, with macaroni or vermicelli, or celery, cut
into lengths, it will be the soup usually called by those names.

Or turnips scooped round, or young onions, will give you a clear turnip
or onion soup; and all these vegetables mixed together, soup GRESSI.

The gravy for all these soups may be produced _extempore_ with No. 252.

The roots and vegetables you use must be boiled first, or they will
impregnate the soup with too strong a flavour.

The seasoning for all these soups is the same, viz. salt and a very
little Cayenne pepper.

N.B. To make excellent vegetable gravy soup for 4-1/2_d._ a quart, see
No. 224.

_Scotch Barley Broth_;--a good and substantial dinner for fivepence per
head.--(No. 204.)

Wash three-quarters of a pound of Scotch barley in a little cold water;
put it in a soup-pot with a shin or leg of beef, of about ten pounds
weight, sawed into four pieces (tell the butcher to do this for you);
cover it well with cold water; set it on the fire: when it boils skim it
very clean, and put in two onions of about three ounces weight each; set
it by the side of the fire to simmer very gently about two hours; then
skim all the fat clean off, and put in two heads of celery, and a large
turnip cut into small squares; season it with salt, and let it boil an
hour and a half longer, and it is ready: take out the meat (carefully
with a slice, and cover it up, and set it by the fire to keep warm), and
skim the broth well before you put it in the tureen.

_s._ _d._
Shin of beef of 10lbs 2 0
3/4 pound of barley 0 4-1/2
2 onions, of about 3 oz. weight each 0 0-1/2
Celery 0 1
Large turnip 0 1
----------
2 7

Thus you get four quarts of goo