n of anchovies, mushrooms, truffles,
morelles, curry-powder, artichoke bottoms, salmon's head and liver, or
the soft part of oysters or lobsters, soles cut in mouthfuls, a bottle
of Madeira, a pint of brandy, &c.; and to complete their surfeiting and
burn-gullet olio, they put in such a tremendous quantity of Cayenne
pepper, that only a fire-proof palate, lined with asbestos, or indurated
by Indian diet, can endure it. See note under No. 493.

N.B. In helping this soup, the distributer of it should serve out the
meat, forcemeat, and gravy, in equal parts; however trifling or needless
this remark may appear, the writer has often suffered from the want of
such a hint being given to the soup-server, who has sometimes sent a
plate of mere gravy without meat, at others, of meat without gravy, and
sometimes scarcely any thing but forcemeat balls.

_Obs._ This is a delicious soup, within the reach of those who "eat to
live;" but if it had been composed expressly for those who only "live to
eat," I do not know how it could have been made more agreeable: as it
is, the lover of good eating will "wish his throat a mile long, and
every inch of it palate."

N.B. Cucumber in a side-plate is a laudable vegetable accompaniment.

_English Turtle._--(No. 248.)

See No. 502. "A-la-mode beef."

_Curry, or Mullaga-tawny[222-*] Soup._--(No. 249.)

Cut four pounds of a breast of veal into pieces, about two inches by
one; put the trimmings into a stew-pan with two quarts of water, with
twelve corns of black pepper, and the same of allspice; when it boils,
skim it clean, and let it boil an hour and a half, then strain it off;
while it is boiling, fry of a nice brown in butter the bits of veal and
four onions; when they are done, put the broth to them; put it on the
fire; when it boils, skim it clean; let it simmer half an hour; then
mix two spoonfuls of curry, and the same of flour, with a little cold
water and a tea-spoonful of salt; add these to the soup, and simmer it
gently till the veal is quite tender, and it is ready; or bone a couple
of fowls or rabbits, and stew them in the manner directed above for the
veal, and you may put in a bruised eschalot, and some mace and ginger,
instead of black pepper and allspice.

_Obs._ Read No. 497.

_Turtle[223-*] Soup._--(No. 250.)

As it is our wish that this work should be given to the public at the
lowest possible price, the receipt for dressing a turtle is taken out,
as a profess