ey,--in the latter case the soup must be rather thinner), or
cut into bits about an inch long, and boiled separately, and thrown into
the tureen when the soup is going to table, will give another agreeable
variety, and may be called _celery and pease soup_. Read _Obs._ to No.
214

[207-*] The French call this "_soup maigre_;" the English acceptation of
which is "_poor and watery_," and does not at all accord with the
French, which is, soups, &c. made without meat: thus, turtle, the
richest dish that comes to an English table (if dressed without meat
gravy), is a maigre dish.

[209-*] We copied the following receipt from _The Morning Post_, Jan.
1820.

WINTER SOUP.--(No. 227.)

210 lbs of beef, fore-quarters,
90 lbs. of legs of beef,
3 bushels of best split pease,
1 bushel of flour,
12 bundles of leeks,
6 bundles of celery,
12 lbs. of salt,
11 lbs. of black pepper.

These good ingredients will make 1000 quarts of nourishing and agreeable
soup, at an expense (establishment avoided) of little less than
2-1/2_d._ per quart.

Of this, 2600 quarts a day have been delivered during the late inclement
weather, and the cessation of ordinary employment, at two stations in
the parish of Bermondsey, at one penny per quart, by which 600 families
have been daily assisted, and it thankfully received. Such a nourishment
and comfort could not have been provided by themselves separately for
fourpence a quart, if at all, and reckoning little for their fire,
nothing for their time.

[211-*] Read No. 176.

[214-*] Some lovers of _haut gout_ fry the tails before they put them
into the soup-pot.

[216-*] Fowls' or turkeys' heads make good and cheap soup in the same
manner.

[218-*] To this fine aromatic herb, turtle soup is much indebted for its
spicy flavour, and the high esteem it is held in by the good citizens of
London, who, I believe, are pretty generally of the same opinion as Dr.
Salmon. See his "_Household Dictionary and Essay on Cookery_," 8vo.
London, 1710, page 34, article 'Basil.' "This comforts the heart, expels
melancholy, and cleanses the lungs." See No. 307. "This plant gave the
peculiar flavour to the _original Fetter-lane sausages_."--GRAY'S
_Supplement to the Pharmacopoeia_, 8vo. 1821 p. 52.

[219-*] "Tout le monde sait que tous les ragouts qui portent le nom de
TORTUE, sont d'origine Anglaise."--_Manuel des Amphitryons_, 8vo. 1808,
p. 229.

[219-+] Those who do not like the t