ive, sorrel, a little chervil, spinach, and a piece
of leek; put these in a stewpan, with a bit of butter. Stew till tender,
then put this in your soup; give it a boil up together, and skim the fat
off. Cut off the crust of French rolls; dry and soak them in some of
your soup; put them into it, and serve your soup.

_Spanish Soup._

Put the scrag end of a neck of veal, two calves' feet, two pounds of
fresh beef, one old fowl, into a pot well tinned, with six quarts of
water, and a little salt, to raise the scum, which must be very
carefully taken off. Let these boil very gently two hours and a half,
till the water is reduced to four quarts; then take out all the meat,
strain the broth, and put to it a small quantity of pepper, mace,
cloves, and cinnamon, finely pounded, with four or five cloves of
garlic. A quarter of an hour afterwards add eight or ten ounces of rice,
with six ounces of ham or bacon, and a drachm of saffron put into a
muslin bag. Observe to keep it often stirred after the rice is in, till
served up. It will be ready an hour and a half after the saffron is in.
You should put a fowl into it an hour before it is ready, and serve it
up whole in the soup.

This soup will keep two or three days.

_Turnip Soup._

Make a good strong gravy of beef or mutton; let it stand till cold; take
off all the fat; pare some turnips and slice them thin; stew them till
tender, then strain them through a sieve; mix the pulp with the gravy,
till of a proper thickness:--then add three quarters of a pint of cream;
boil it up, and send it to table.

_Veal Soup._

Take a knuckle of veal, and chop it into small pieces; set it on the
fire with four quarts of water, pepper, mace, a few herbs, and one large
onion. Stew it five or six hours; then strain off the spice, and put in
a pint of green peas until tender. Take out the small bones, and send
the rest up with the soup.

_Vegetable Soup._ No. 1.

Take a quart of beef jelly and the same quantity of veal jelly: boil it,
have some carrots and turnips, cut small, previously boiled in a little
of the jelly; throw them in, and serve it up hot.

_Vegetable Soup._ No. 2.

Take two cabbage and two coss lettuces, one hard cabbage, six onions,
one large carrot, two turnips, three heads of celery, a little tarragon,
chervil, parsley, and thyme, chopped fine, and a little flour fried in a
quarter of a pound of butter (or less will do). Then add three quarts of
boiling