knuckle of veal, and
set the bones of both on the fire, in two gallons of water, to make
broth. Put the meat in a stewpan; add some lean bacon or ham, one
carrot, two turnips, two heads of celery, two large onions, a bunch of
sweet herbs, some whole pepper, two race of ginger, six cloves. Set
these over the fire, let it draw till all the gravy is dried up to a
nice brown; then add the broth that is made with the bones. Let it boil
slowly four or five hours. Make the soup the day before you want to use
it, that you may take the fat clean from the top, also the sediment from
the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut
small, and one pint of young peas; add these to your soup; let it boil
one hour, and it will be ready, with salt to your taste.

_Hare Soup._

Skin the hare, and wash the inside well. Separate the limbs, legs,
shoulders, and back; put them into a stewpan, with two glasses of port
wine, an onion stuck with four cloves, a bundle of parsley, a little
thyme, some sweet basil and marjoram, a pinch of salt, and cayenne
pepper. Set the whole over a slow fire, and let it simmer for an hour;
then add a quart of beef gravy and a quart of veal gravy; let the whole
simmer gently till the hare is done. Strain the meat; then pass the
soup through a sieve, and put a penny roll to soak in the broth. Take
all the flesh of the hare from the bones, and pound it in a mortar, till
fine enough to be rubbed through a sieve, taking care that none of the
bread remains in it. Thicken the broth with the meat of the hare; rub it
all together till perfectly fine, like melted butter, not thicker; heat
it, and serve it up very hot. Be careful not to let it boil, as that
will spoil it.

_Another._

Half roast a good-sized hare; cut the back and legs in square pieces;
stew the remaining part with five pints of good broth, a bunch of sweet
herbs, three blades of mace, three large shalots, shred fine, two large
onions, one head of celery, one dozen white pepper, eight cloves, and a
slice of ham. Simmer the whole together three hours; then strain and rub
it through a hair sieve with a wooden spoon; return the gravy into a
stewpan; throw in the back and legs, and let it simmer three quarters of
an hour before you send it to table.

_Hessian Soup._

Take seven pints of water, one pint of split peas, one pound of lean
beef, cut into small slices, three quarters of a pound of potatoes,
three ounces of gro