Julienne Soup

Slice two onions, and fry brown in half a spoonful of butter, in a soup-kettle. Then put in three quarts of good stock; chop small two turnips and two carrots. When these have boiled an hour, add a stalk of celery cut small, a blade of mace, salt and pepper, and a pint each of green peas and string beans. Boil two hours more. Then rub a spoonful of butter with a spoonful of flour, and stir in. The peas should be fresh gathered, and the beans should not be so old as to have a string. In case you have not beef-stock, the water in which chickens or any kind of fresh meat has been boiled will be a good substitute.

Vermicelli Soup

Boil a shin of veal in three quarts of water. Skim it very carefully, then put in an onion, a turnip, and one carrot, not cut up; boil three hours. Add salt and a quarter of a pound of vermicelli, and boil a full hour more. Remove the bone and vegetables, and serve. If the water boils away, add a little more.

Mock Turtle Soup

After having boiled the calfs head (see receipt on page 151), strain the liquor, and set it away in an earthen pan in a cold place. Next day remove the fat, put it in a soup-kettle. Cut up a carrot, a turnip, and an onion, and put in it; add salt, half a dozen cloves, and as many pepper-corns, and boil slowly two hours. Then strain, and return it to the soup-kettle. Add a little stock if more soup is needed. Cut up some of the pieces left of the head on the previous day, and put in. Add half a cup of ketchup. To make the forcemeat balls, chop some of the meat fine, and mix it with an equal quantity of fine bread-crumbs, also two onions chopped small; add Cayenne and black pepper, sweet marjoram, and powdered clove. Beat two eggs, and with them stir the ingredients together, and make into balls the size of an English walnut. Fry them brown in butter, and put them and the butter in the soup. Rub smooth in a table-spoonful of butter as much browned flour as it will take in, and stir in; let it boil up once and serve.

Turkey Soup

The remnants of a young turkey make good soup. Put all the bones, and little bits left of a dinner into about three quarts of water. If you have turkey gravy, or the remnants of chickens, add them also, and boil them two hours or more. Skim out the meat and bones, and set the water aside in a cool place till the next day. Then take all the fat from the top; take the bones and pieces of skin out from the meat and return it to the liquor. If some of the dressing has been left, put that in also, and boil all together a few minutes. If more seasoning is needed, add it to suit your taste. An onion should be boiled in it.

Pea Soup

Take a pint of split peas, and, when carefully picked over and washed, put them into a pint of water, soak in morning.

Three hours before dinner, put them into a pot with a quart more water, and about half a pound of pork (less if you wish the soup not very rich.) Boil it steadily, and be careful to stir it often, lest it should burn. It may need more water before dinner, and can be made of whatever thickness you prefer.

If you prefer to have the soup without pork (which makes it too rich for many persons), use the liquor in which beef or other fresh meat has been boiled instead of water, and use no pork. This is a very good way.