13. - Soup Italienne

Cut the meat from a knuckle of veal, break up the bones and make a broth of them, cut half a pound of ham in slices and lay them at the bottom of a stewpan; upon them the meat from the knuckle of veal, with the slices of four carrots, four turnips, a dozen peppercorns, two blades of mace, a large onion, and a head of celery; cover down close; stew till the gravy is drawn out and the roots are quite tender, pour over them the broth made from the bone of the knuckle until they are covered, add six spoonfuls of rice, stew four hours, work the soup through a sieve, add vermicelli before serving.

14. - Pot-Au-Feu

This is by far the most wholesome of all soups. Take three pounds of good rump of beef, of any part free from bone and not too fat; put it into an earthen fire-proof pot, with three quarts of water, one large carrot, two turnips, two leeks, a head of celery, and one burnt onion; season, and let the soup boil slowly, skimming it from time to time, for at least five hours; then strain it through a fine sieve, and pour it over thin slices of bread to serve. The meat and vegetables make a dish which is afterwards served. Thus cooked, the beef becomes tender and juicy, and is excellent cold.

15. - Ochra Soup

Put on six pounds of fresh beef - allowing a little less than a quart of water to each pound; after it has boiled an hour add two quarts of ochras minced fine as possible. Afterwards a dozen of ripe tomatoes pared and cut up, with two turnips, a few Lima beans, herbs, and other seasoning. The ochras should be dissolved. Strain and serve it with toasted bread cut into slices, put in after it comes out of the pot.

The soup may be made in winter of dried ochras.

16. - Pepper Pot

Put four cow's feet and four pounds of tripe to boil with water to cover them and a little salt. When simmered to pieces, take them out, and skim and strain the liquor. Cut up the tripe, put it in the pot, and pour the liquor over it. Add sliced onions and potatoes and herbs, also small dumplings made with flour and butter, and season with pepper and salt. A little butter rolled in flour is an improvement. When done, serve in a tureen.

17. - White Soup

Take a knuckle of veal, separated into three or four pieces, a slice of ham as lean as possible, a few onions, thyme, cloves, and mace, stew twelve or fourteen hours; an old fowl will make it much richer if added. This soup must be made the day before it is required; when removed from the fire, after being sufficiently stewed, let it cool; and then remove the fat; add to it four ounces of pounded blanched almonds, let it boil slowly, thicken it with half a pint of cream and an egg; it should boil slowly for half an hour, and then be served.

18. - Gravy Soup

Take a leg of beef and well wash and soak it, break the bone and put it into a saucepan with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried to a nice brown, taking great care they are not burnt, two blades of mace, three cloves, twenty berries of allspice, and forty of black pepper, stew till the soup is as rich as you wish it to be, then take out the meat. When it is cold take off the fat, heat the soup with vermicelli, and the nicest part of a head of celery boiled and cut to pieces, cayenne, and a little salt; carrot may be added with turnip cut into small pieces and boiled with spinach and endive, or the herbs without the vermicelli, or vermicelli only; add also a large spoonful of soy and one of mushroom ketchup; a French roll should be made hot and put into the soup.