small bits; a few green peas, with small sprigs of cauliflower, some small onions, one turnip, and one carrot; take a small cutter and scoop out some pieces from the turnip and pink of the carrot. Boil these vegetables separately, and add to the soup.

Macaroni Soup.

Take a handful of macaroni, and soak in cold. water for an hour; then boil it till tender, strain it, and let it cool; then cut in pieces a quarter of an inch thick, to appear like plain rings; add these to the first stock, and serve. Vermicelli, boiled for five minutes, is also used for brown soup.

Ox-Tail Soup.

Take two pounds of soup meat and two ox-tails; put on in a pan with cold water; season as for brown soup; skim when it comes to the boil, and boil till the tails are thoroughly cooked; cut out some of the middle joints; strain the soup; set away to cool; when cold take off the fat, boil the soup, add the joints. Add vegetables cut in strips if liked.

Clear Mock Turtle Soup.

Take a calf's head, fresh; lay it in cold water, expel the blood; split it in two, and put it into a pot large enough to hold it easily, and cover with cold water; set it on the stove: add one pound raw ham, four onions (one of them stuck with six cloves), a head of celery, small sprig of thyme, basil, sweet marjoram,

a little parsley, two blades of mace, and half an ounce of white pepper. When the pot boils skim it; boil slowly for about two hours; divest it from the bones, and put in the larder to cool: return the bones to the stock-pot to boil for another hour, then strain it through a hair-sieve. When quite cold and firm, take the fat off; wipe the surface with a cloth wrung out of hot water. Put the stock in a pan, and mix in by degrees one pound of lean beef minced fine, three raw eggs with their shells, with a little cold water. Set the pan on the stove and stir till it boils, then draw to the side and add a little more water; allow it to boil very gently for about two hours. Strain through a soup-cloth, pour it in a pan, add the meat cut an inch square, a little lemon-juice, pinch of cayenne-pepper. Boil and skim the soup; heat a glassful of Madeira wine, and pour it in the soup.

Thick Mock Turtle Soup.

Make the stock as directed for clear mock turtle soup, with the addition of egg-balls; for these, boil four eggs for ten minutes, pound the yolks in a mortar, drop in the white of one egg, a pinch of pepper and salt, the grating of a nutmeg, then pound for other five minutes; form into small round balls the size of a nutmeg, and poach them in boiling stock for three minutes, and add them to the soup; also a few pieces of the meat of the head, cut about two inches square, must be added to the soup. Season with the juice of half a lemon, a pinch of cayenne pepper, and a glassful of Madeira wine made hot.

Grouse Soup, Clear.

Take two brace of old grouse, cut the fillets from the breast, put away on a plate; take the carcasses and break them a little with a chopper; put them in a pan and cover with cold water; add a little parsley, one sprig of thyme, four shallots, some black peppercorns, and a little salt. Set the pan on the stove to boil; skim it. Keep the pan boiling until the meat is thoroughly cooked, then strain the stock through a tammy-sieve; return the stock into a clean pan. The fillets must now be cut into thick shreds, and put into the soup, and boiled for half an hour; when the shreds of grouse are boiled enough, and the soup to be used, add a glassful of port wine and a pinch of red pepper. The soup is ready for use.

NOTE. Pheasants, partridges, larks, snipes, woodcock, rabbits, prepared in the manner indicated for making grouse soup, will prove equally delicious.

Grouse Soup, Thick.

The remains of cooked grouse may do for this soup. Take the remains of cold game and put them into a pan; cover with cold water or stock; add vegetables and herbs same as for clear grouse soup, with the addition of a small piece of lean ham. For thickening, put three ounces of butter and the same quantity of flour into a pan and stir on the fire till it gets into a thick paste; then pour this into the stock with the other seasoning. Boil all together for four hours, and strain through a sieve; add fillets of grouse. Season with salt, red pepper, and a little port wine, and serve.

Potato Soup.

Peel and slice a dozen good potatoes and six onions; cover with stock-second stock will do. Boil. them until they are quite soft, then add a large teaspoonful of curry-powder, same of curry-paste; then rub through a hair-sieve; return it to the pan; boil and skim. Season with salt, add half a teacupful of cream, and dish.

NOTE. For this a stock might be made of roastbeef bones, marrow-bones, or any scraps of fresh

meat.

Kidney Soup.

Take two ox kidneys and cut them in pieces. Put a small piece of butter into a stew-pan; put the kidneys into the pan; add six onions, one carrot, one small turnip, one stalk of celery, a little pepper and salt. Put the pan on the stove, and stew slowly for half an hour; fill up the pan with boiling water or stock, and let it boil for four hours; then take out a few pieces of the kidneys and cut them small. Strain the soup through a hair-sieve; return to the pan; add the pieces of kidney; boil and skim the soup.

Celery and Onion Soup.

Clean four heads of celery; cut them in pieces; boil in water for ten minutes; drain them; place them in a soup-pan with half a pound of onions, a little tarragon and chervil, a piece of sugar, and a pinch of pepper; fill up with game stock. Boil gently until the celery is thoroughly done, and serve.

Giblet Soup, Clear.

Take two sets of geese giblets, thoroughly cleansed; put them in a stew-pan with a little basil, marjoram, lemon-thyme, parsley, carrot, and a stalk of celery, three onions (one of them stuck with six cloves), a blade of mace, and six shallots. Add four pounds of knuckle of veal; fill up the pan with cold water, and set it on the stove to boil, and skim it. Boil the stock until the giblets are tender; then take out the necks and gizzards; wash them in cold water; put them away until wanted. Boil the stock an hour longer; strain it through a tammy-sieve; return it into a pan and boil it. Add the pieces of giblets kept in reserve, and a table-spoonful of catsup, a pinch of cayennepepper, and a glass of Madeira wine made hot; and

serve.

Giblet Soup, Thick.

Clean three or four sets of goose or duck giblets; put them in a pan with a scrap of mutton and some veal bones, with three onions, a bunch of sweet herbs, a teaspoonful of white pepper, a little salt, a few white mushrooms, and an ounce of butter mixed with a dessert-spoonful of flour. Boil this on the hot-plate for four hours; take out the neck and some of the gizzards before they are overdone: cut the necks about two inches in length, and the gizzards in small slices; add these to the soup after the stock has been strained and seasoned with salt. Boil it up; put half a teacupful of sweet cream in the tureen; pour in the soup, and keep stirring it for a few minutes, and serve.