have an old fowl, or a very little bit of
fresh meat, it will be excellent.

_Potato Soup._

Five large carrots, two turnips, three large mealy potatoes, seven
onions, three heads of celery; slice them all thin, with a handful of
sweet herbs; put them into one gallon of water, with bones of beef, or a
piece of mutton; let them simmer gently till the vegetables will pulp
through a sieve. Add cayenne pepper, salt, a pint of milk, or half a
pint of cream, with a small piece of butter beaten up with flour.

_Rabbit Soup._

One large rabbit, one pound of lean ham, one onion, one turnip, and some
celery, two quarts of water; let them boil till the rabbit is tender.
Strain off the liquor; boil a pint of cream, and add it to the best part
of the rabbit pounded; if not of the thickness you wish, add some flour
and butter, and rub it through a sieve. It must not be boiled after the
cream is added.

_Root Soup._

Potatoes, French turnips, English turnips, carrots, celery, of each six
roots; pare and wash them; add three or four onions; set them on the
fire with the bones of a rump of beef, or, if you have no such thing,
about two pounds of beef, or any other beef bones. Chop them up, and put
them on the fire with water enough to cover them; let them stew very
gently till the roots are all tender enough to rub through a sieve. This
done, cut a few roots of celery small, and put it to the strained soup.
Season it with pepper and salt, and stew it gently till the celery is
tender; then serve it with toast or fried bread. A bundle of herbs may
be boiled in it, just to flavour it, and then taken out.

_Scotch Leek Soup._

You make this soup to most advantage the day after a leg of mutton has
been boiled, into the liquor from which put four large leeks, cut in
pieces. Season with pepper and salt, and let it boil gently for a
quarter of an hour. Mix half a pint of oatmeal with cold water till
quite smooth; pour this into the soup; let it simmer gently half an hour
longer; and serve it up.

_To brown or colour Soup._

To brown soup, take two lumps of loaf-sugar in an iron spoon; let it
stand on the stove till it is quite black, and put it into soup.

_Seasoning for Soups and Brown Sauces._

Salt a bullock's liver, pressing it thoroughly with a great weight for
four days. Take ginger and every sort of spice that is used to meat, and
half a pound of brown sugar, a good quantity of saltpetre, and a pound
of junip