t to your taste. When it is in the terrine, rub a
little dried mint over it. If you chuse it, boil an ox's palate tender,
cut it in dice, and put in, also forcemeat balls.

_Pea Soup._ No. 3.

To a quart of split peas put three quarts of water, two good turnips,
one large head of celery, four onions, one blade of ginger, one spoonful
of flour of mustard, and a small quantity of cayenne, black pepper, and
salt. Let it boil over a slow fire till it is reduced to two quarts;
then work it through a colander with a wooden spoon. Set it on the fire,
and let it boil up; add a quarter of a pound of butter mixed with flour;
beat up the yolks of three eggs, and stir it well in the soup. Gut a
slice of bread into small dice; fry them of a light brown; put them into
your soup-dish, and pour the soup over them.

_Pea Soup._ No. 4.

Boil one onion and one quart of peas in three quarts of water till they
are soft; then work them through a hair sieve. Mix the pulp with the
water in which the peas were boiled; set it over the fire and let it
boil; add two cabbage lettuces, cut in slices, half a pint of young
peas, and a little salt. Let it boil quickly half an hour; mix a little
butter and flour, and boil in the soup.

_Portable Soup._

Strip all the skin and fat off a leg of veal; then cut all the fleshy
parts from the bone, and add a shin of beef, which treat in the same
way; boil it slowly in three gallons of water or more according to the
quantity of the meat; let the pot be closely covered: when you find it,
in a spoon, very strong and clammy, like a rich jelly, take it off and
strain it through a hair sieve into an earthen pan. After it is
thoroughly cold, take off any fat that may remain, and divide your jelly
clear of the bottom into small flatfish cakes in chinaware cups covered.
Then place these cups in a large deep stewpan of boiling water over a
stove fire, where let it boil gently till the jelly becomes a perfect
glue; but take care the water does not get into the cups, for that will
spoil it all. These cups of glue must be taken out, and, when cold, turn
out the glue into a piece of new coarse flannel, and in about six hours
turn it upon more fresh flannel, and keep doing this till it is
perfectly dry--if you then lay it by in a dry warm place, it will
presently become like a dry piece of glue. When you use it in
travelling, take a piece the size of a large walnut, seasoning it with
fresh herbs, and if you can