use.

Strain the stock through a sieve; skim off the fat, and return the stock into the pan; put it back on the stove. Wash a few carrots and turnips; peel and cut them in dice; add to the soup a few young onions, cauliflower, two heads of lettuce, peas, beans, and a little parsley. Boil all the vegetables till quite tender; then take some lamb or mutton chops, fry them a light-brown colour, and put them into the soup-pot; skim off all the fat; add a little salt to taste, and dish.

Green-Pea Soup.

Prepare a quart of green peas, a handful of parsley, the same of green onions, and a stalk of mint; boil these in three quarts of stock, and as soon as the peas are done, rub the whole through a hair-sieve and pour the soup into a pan; put it on the fire to boil, and skim it. Take a handful of very young peas; boil them in water; when done, strain and add them to the soup.

Common Pea-Soup.

Soak a quart of split-peas overnight, and next day wash them in cold water; put them in a pan with carrot, celery, onions, ham or bacon bones, roastbeef or mutton bones; then add three quarts of water; set the pan on the fire to boil; then skim it, and let it boil slowly by the side of the fire for three hours; rub through a hair-sieve; return the soup to the pan, and skim it well; add pepper and salt to taste. Send to table with toasted bread cut in small squares, and bruised dry mint, separately.

B

Oyster Soup.

Scald, drain, and beard four dozen oysters, reserving their liquor in a pan; put four ounces of butter into a stew-pan to dissolve over the fire; mix in four ounces of flour; moisten with a pint and a half of good white stock; season with nutmeg, a pinch of cayenne, and a teaspoonful of anchovy; stir over the fire during a quarter of an hour's gentle boiling, and add the liquor. Cut the oysters each into halves; pour the hot soup over them in the tureen; add a little sweet cream, and serve.

Lamb's Stove Soup.

Boil a lamb's head till tender, and cut the meat in pieces; return the bones to the pot, and add three onions; reduce the liquor to two quarts; then strain it, mix an ounce of butter with an ounce of flour, and boil it for about a minute. Parboil as much spinach as make a large dish; drain it, and add to the stock with the pieces of meat: season with pepper and salt. When about to dish, add about half a pint of cream.

Lobster Soup.

First cut up very small the following ingredients: one carrot, onion, celery, three shallots, bay-leaf, and thyme, and some parsley; fry these in a stew-pan with a piece of butter until they are slightly browned, then add six ounces of flour; mix well; moisten with three pints of good stock; stir over the fire, and when it boils, set it by the side to simmer gently for half an hour. While this part of the preparation is going

on, break up a fresh-boiled lobster; remove the meat from the tail and claws, and cut this into neat square pieces to be kept in reserve. The remainder of the lobster, with a little spawn, must be well bruised in a mortar, and stirred into the soup as it boils; and five minutes after, let the whole be rubbed through a sieve, poured into a soup - pot made hot, and skimmed; seasoned with a glass of sherry made hot, a little Harvey, lemon - juice, anchovy, and cayenne, and poured into the soup-tureen already containing the cut-up lobster.

Crab Soup.

Boil half a pound of rice in a quart of white stock, with a little nutmeg, pepper, salt, and an ounce of butter. While the rice is being very slowly simmered, break up a fresh-boiled crab, separating carefully all the meat from the claws, which must be kept in reserve; pound all the yellow pith from the bodyshell, with the boiled rice, and mix the whole with a quart of hot stock; rub it through a tammy; pour it into a soup-pot; add the white meat from the claws; season with a small pinch of cayenne, a little anchovy, and a pint of cream; stir over the fire until quite hot, without allowing it to boil, and serve.

Eel Soup.

Boil a pound of unskinned eels in a quart of water, with a crust of bread, a blade of mace, a little whole pepper, an onion, and a bunch of sweet herbs, in a stew-pan, closely covered, till they are quite broken;

then strain off the soup, and pour it boiling on some toasted bread cut into dice.

Fish Soup.

Skin and bone four fresh haddocks; put the heads, skins, and bones into four quarts of good beef stock, with three onions cut small, and let them boil for an hour. Then strain the stock into a pan; add the fillets of fish, cut into pieces about two inches in length, a little minced parsley, pepper and salt, and a table-spoonful of catsup; boil for about ten minutes.

cream.

Dish the soup, and add a teacupful of

FISH.

Boiled Salmon.

IF you wish to boil a whole salmon, break the gills and let it bleed; wash it in cold water; put on a fish-kettle with a drainer in it; fill the pan with water, adding a handful of salt. When the water boils, lay the fish on the drainer, and put it into a pan; boil it for half an hour; skim the water when it boils. Do not leave the salmon in the water after it is boiled; take it out on the drainer; lay it across the pan to drip; dish it on a folded napkin, and serve with any of the following sauces-lobster, shrimp, anchovy, or plain butter-sauce with parsley, and a little of the salmon-water, with some chopped parsley.

Grilled Salmon.

Cut one or more slices of salmon about an inch thick; rub them with salad-oil or fresh butter, and season with pepper and salt; place them on a gridiron over a clear fire to broil, carefully turning the slices of salmon every five minutes, basting occasionally either with butter or salad-oil. When the