s, take five quarts of Scotch
barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock's
head, onions, &c., one pound and half of salt.

_Soup and Bouilli_

may be made of ox-cheek, stewed gently for some hours, and well skimmed
from the fat, and again when cold. Small suet dumplings are added when
heated for table as soup.

_Soupe a la Reine, or Queen's Soup._

Soak a knuckle of veal and part of a neck of mutton in water; put them
in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil
and scum it; then season with a head or two of celery; boil this down;
take half a pound of blanched almonds, and beat them; take two fowls,
half roasted, two sweetbreads set off; beat these in a mortar, put them
in your stock, with the crumbs of two French rolls; then rub them
through a tamis and serve up.

_Another._

For a small terrine take about three quarters of a pound of almonds;
blanch, and pound them very fine. Cut up a fowl, leaving the breast
whole, and stew in consomme. When the breast is tender, take it out,
(leaving the other parts to stew with the consomme) pound it well with
the almonds and three hard-boiled yolks of eggs, and take it out of the
mortar. Strain the consomme, and put it, when the fat is skimmed off, to
the almonds, &c. Have about a quarter of a pint of Scotch barley boiled
very tender, add it to the other ingredients, put them into a pot with
the consomme, and stir it over the fire till it is boiling hot and well
mixed. Rub it through a tamis, and season it with a little salt; it must
not boil after being rubbed through.

_Soupe Maigre._ No. 1.

Take the white part of eight loaved lettuces, cut them as small as dice,
wash them and strain them through a sieve. Pick a handful of purslain
and half a handful of parsley, wash and drain them. Cut up six large
cucumbers in slices about the thickness of a crown-piece. Peel and mince
four large onions, and have in readiness three pints of young green
peas. Put half a pound of fresh butter into your stewpan; brown it of a
high colour, something like that of beef gravy. Put in two ounces of
lean bacon cut clean from the rind, add all your herbs, peas, and
cucumbers, and thirty corns of whole pepper; let these stew together for
ten minutes; keep stirring to prevent burning. Put one gallon of boiling
water to a gallon of small broth, and a French roll cut into four pieces
toasted of a fine yellow brown. Cover your stewpa