eason, it is easy for a cook to give her master a very good
soup at a very little expense, by taking all the meat off the breasts of
any cold birds which have been left the preceding day, and pounding it
in a mortar, and beating to pieces the legs and bones, and boiling them
in some broth for an hour. Boil six turnips; mash them, and strain them
through a tamis-cloth with the meat that has been pounded in a mortar;
strain your broth, and put a little of it at a time into the tamis to
help you to strain all of it through. Put your soup-kettle near the
fire, but do not let it boil: when ready to dish your dinner, have six
yelks of eggs mixed with half a pint of cream; strain through a sieve;
put your soup on the fire, and as it is coming to boil, put in the eggs,
and stir well with a wooden spoon: do not let it boil, or it will
curdle.

_Goose or Duck Giblet Soup._[216-*]--(No. 244.)

Scald and pick very clean a couple sets of goose, or four of duck
giblets (the fresher the better); wash them well in warm water, in two
or three waters; cut off the noses and split the heads; divide the
gizzards and necks into mouthfuls. If the gizzards are not cut into
pieces before they are done enough, the rest of the meat, &c. will be
done too much; and knives and forks have no business in a soup-plate.
Crack the bones of the legs, and put them into a stew-pan; cover them
with cold water: when they boil, take off the scum as it rises; then
put in a bundle of herbs, such as lemon-thyme, winter savoury, or
marjoram, about three sprigs of each, and double the quantity of
parsley, an onion, twenty berries of allspice, the same of black pepper;
tie them all up in a muslin bag, and set them to stew very gently till
the gizzards are tender: this will take from an hour and a half to two
hours, according to the size and age of the giblets: take them up with a
skimmer, or a spoon full of holes, put them into the tureen, and cover
down close to keep warm till the soup is ready.

To thicken the soup. Melt an ounce and a half of butter in a clean
stew-pan; stir in as much flour as will make it into a paste; then pour
to it by degrees a ladleful of the giblet liquor; add the remainder by
degrees; let it boil about half an hour, stirring it all the while for
fear it should burn; skim it, and strain it through a fine sieve into a
basin; wash out the stew-pan; then return the soup into it, and season
it with a glass of wine, a table-spoonful of mush