n, and let it again
stew for two hours. Add half a drachm of beaten mace, one clove beaten,
and half a grated nutmeg, and salt to your taste. Let it boil up, and
squeeze in the juice of a lemon. Send it to table with all the bread and
the herbs that were stewed in it.

_Soupe Maigre._ No. 2.

Take of every vegetable you can get, excepting cabbage, in such quantity
as not to allow any one to predominate; cut them small and fry them
brown in butter; add a little water, and thicken with flour and butter.
Let this stew three hours very gently; and season to your taste. The
French add French rolls.

_Soupe Maigre._ No. 3.

Half a pound of butter, put in a stewpan over the fire, and let it
brown. Cut two or three onions in slices, two or three heads of celery,
two handfuls of spinach, a cabbage, two turnips, a little parsley, three
cabbage lettuces, a little spice, pepper and salt. Stew all these about
half an hour; then add about two quarts of water, and let it simmer till
all the roots are tender. Put in the crust of a French roll, and send
it to table.

_Soupe Maigre._ No. 4.

Cut three carrots, three turnips, three heads of celery, three leeks,
six onions, and two cabbage lettuces in small pieces; put them in your
stewpan with a piece of butter, the size of an egg, a pint of dried or
green peas, and two quarts of water, with a little pepper and salt.
Simmer the whole over the fire till tender; then rub it through a sieve
or tamis; add some rice, and let it simmer an hour before you serve it
up.

_Soupe Maigre._ No. 5.

Take three carrots, three turnips, three heads of celery, three leeks,
six onions, two cabbage lettuces; cut them all in small pieces, and put
them in your stewpan, with a piece of butter about the size of an egg,
and a pint of dried or green peas, and two quarts of water. Simmer them
over the fire till tender, then rub through a sieve or tamis. Add some
rice, and let it simmer an hour before you serve it up.

_Soupe Sante, or Wholesome Soup._

Take beef and veal cut in thin slices; put sliced turnips, carrots,
onions, bacon, in the bottom of your stewpan; lay your meat upon these,
and over it some thin thyme, parsley, a head or two of celery. Cover the
whole down; set it over a charcoal fire; draw it down till it sticks to
the bottom; then fill up with the above stock. Let it boil slowly till
the goodness is extracted from your meat; then strain it off. Cut and
wash some celery, end