20. - Harico Soup

Cut some mutton cutlets from the neck; trim and fry them of a light brown; stew in brown gravy soup till tender. Have ready some carrots, turnips, celery, and onions; fry them in butter for some time, and clear the soup from the fat; then add the vegetables, color it, and thicken it with butter and flour; season, and add to it a little port wine and ketchup. If the gravy be ready, the soup will require no more time to prepare than may be necessary to render the chops and vegetables tender, and is an excellent family dish. If wanted to be made more highly flavored, put in a little curry-powder.

23. - Rice And Meat Soup

Put a pound of rice and a little pepper and broth herbs into two quarts of water; cover them close, and simmer very softly; put in a little cinnamon, two pounds of good ox-cheek, and boil the whole till the juices are incorporated into the liquor.

24. - Ox-Tail Soup

Two ox-tails, if properly stewed, with a couple of pounds of gravy beef and a bone of ham, will make an excellent soup. Cut the tails into joints, and boil very gently for several hours in a sufficient quantity of water, with the beef and ham, carrots, turnips, and celery, two or three onions, a piece of crust of bread, a bunch of sweet herbs, a clove or two, and some peppercorns. Take out the tails when tender, and let the beef, etc, boil four hours longer, then 'strain the liquor, and remove the fat in the same manner as for clear gravy soup. If made without ham bones, or other flavoring ingredients, it will require the addition of a little ketchup, or some of the prepared sauces, and a glass of wine, with a moderate quantity of cayenne. Add the tails and some pieces of carrot and turnip cut into fancy shapes.

When thickened ox-tail soup is preferred, proceed in the same manner as above, and thicken the broth with brown roux.

25. - Soup A La Francaise

Place in the stewpan six pounds of beef, add a few small veal bones, or one about a pound weight, add a couple of fowls' heads, and a small piece of calf's liver; cover with four quarts of water; when it boils remove the scum, add three or four leeks, a couple of turnips, a head of celery, a burnt onion, a large carrot, salt, and simmer slowly seven hours; let every particle of scum be removed, serve with sippets of bread in the soup.

27. - Cottage Soup

Take two pounds of lean beef, cut into small pieces, with one-fourth of a pound of bacon, two pounds of meally potatoes, three ounces of rice, carrots, turnips, and onions sliced, or leeks and cabbage. Fry the meat, cabbage, and onions in butter or dripping, the latter being the most savory; and put them into a gallon of water, to stew gently over a slow fire for three hours, putting in the carrots at the same time, but the turnips and rice only time enough to allow of their being well done; and mashing the potatoes, which should be then passed through a colander: season only with pepper and salt: keep the vessel closely covered. It will make five pints of excellent soup at the cost of about one shilling and eight pence.