wfish, and some of the
forcemeat made into balls. Lay the baked fish in the middle of the dish,
pour the soup boiling hot on it; if you like, add yolks of eggs, boiled
hard, pounded, and mixed by degrees with the soup.

_Curry or Mulligatawny Soup._

Boil a large chicken or fowl in a pint of water till half done; add a
table-spoonful of curry powder, with the juice of one lemon and a half;
boil it again gently till the meat is done.

For a large party you must double the quantity of all the articles, and
always proportion the water to the quantity of gravy you think the meat
will yield.

_Eel Soup._

Take two pounds of eels; put to them two quarts of water, a crust of
bread, two or three blades of mace, some whole pepper, one onion, and a
bunch of sweet herbs. Cover them close, and let them stew till the
liquor is reduced to one half, and if the soup is not rich enough it
must boil till it is stronger.--Then strain it, toast some bread, and
cut it in small.

This soup will be as good as if meat were put into it. A pound of eels
makes a pint of soup.

_Fish Soup._

Stew the heads, tails, and fins, of any sort of flat fish or haddock.
Strain and thicken with a little flour and butter; add pepper, salt,
anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let
them stew gently till done.

_French Soup._

Take the scrag end of a neck of mutton, or two pounds of any meat, and
make it into very strong broth; then take one large cabbage, three
lettuces, three carrots, one root of celery, and two onions; cut them
all small, and fry them with butter. Pour your broth upon your
vegetables a little at a time, cover it up close, and let it stew three
hours or more. Serve with the vegetables.

_Friar's Chicken._

Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of
giblets, two large onions, two bunches of turnips, one bunch of carrots,
a bunch of thyme, and another of sage, eight hours over a very slow
stove, till every particle of juice is extracted from the meat and
vegetables. Take it off the stove, pass it through a hair tamis; have
ready a pound of grated veal, or, what is better, of grated chicken,
with a large bunch of parsley, chopped very fine and mingled with it.
Put this into the broth; set it on the stove again, and while there
break four raw eggs into it. Stir the whole for about a quarter of an
hour and serve up hot.

_Giblet Soup._ No. 1.

Take the desired