bread made crisp,
sufficient to make it of a proper thickness. Serve hot.

_Onion Soup._ No. 2.

Boil three pounds of veal with a handful of sweet herbs, and a little
mace; when well boiled strain it through a sieve, skim off all the fat.
Pare twenty-five onions; boil them soft, rub them through a sieve, and
mix them with the veal gravy and a pint of cream, salt, and cayenne
pepper, to your taste. Give it a boil and serve up; but do not put in
the cream till it comes off the fire.

_Onion Soup._ No. 3.

Take two quarts of strong broth made of beef; twelve onions; cut these
in four quarters, lay them in water an hour to soak. Brown four ounces
of butter, put the onions into it, with some pepper and salt, cover them
close, and let them stew till tender: cut a French loaf into slices, or
sippets, and fry them in fresh butter; put them into your dish, and boil
your onions and butter in your soup. When done enough, squeeze in the
juice of a lemon, and pour it into your dish with the fried sippets. You
may add poached eggs, if it pleases your palate.

_Ox Head Soup._

Bone the head and cut it in pieces; wash it extremely clean from the
blood; set it on the fire in three gallons of water. Put in a dozen
onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let
all stew together very gently, till it is quite tender. Carefully skim
off all the fat as it boils, but do not stir it. Take cabbage lettuce,
celery, chervil, and turnips, all boiled tender and cut small; put them
into the soup, and let them boil all together half an hour.

_Another._

To half an ox's head put three gallons of water, and boil it three
hours. Clean and cut it small and fine; let it stew for an hour with one
pint of water, which must be put to it boiling; then add the three
gallons boiling.

_Green Pea Soup._ No. 1.

Take a knuckle of veal of about four pounds, chop it in pieces, and set
it on the fire in about six quarts of water, with a small piece of lean
ham, three or four blades of mace, the same of cloves, about two dozen
peppercorns, white and black, a small bundle of sweet herbs and parsley,
and a crust of French roll toasted crisp. Cover close, and let it boil
very gently over a slow fire till reduced to one half; then strain it
off, and add a full pint of young green peas, a fine lettuce, cut small,
four heads of celery, washed and cut small, about a quarter of a pound
of fresh butter made hot, with a very lit