71.- Hare Soup, Ok Wild Duck Soup

Take a brace of Canadian hares or of wild ducks, and cut them up. Cook one moderately in an earthen pot with as much water as will cover it; some cloves, salt and black pepper; the pot being set in a large vessel full of water, in a close oven.

Simmer the other till it is done completely to rags in a gallon of water, and season it with cloves, salt, and black pepper.

Strain the soup clear and make forcemeat balls of the residue, with the yolk of an egg, some fine herbs, grated lemon peel, and a .little stale bread.

The hare or duck cooked in the earthen pot must be cut in pieces two inches square. Color the soup with browning, throw in the forcemeat balls and cut meat; boil it up quick, and add half a pint of port wine.

72. - Veloute

Take the cuttings and remains of any joints of fowls and veal you may happen to have, weigh four pounds, and put into a large stewpan, with some onions, carrots, parsley, scallions, three bay leaves, three cloves, and a ladleful of stock; put your stewpan upon a brisk fire, skim well, and be careful the meat does not stick; when enough reduced add as much stock as will nearly fill the stewpan, salt it well, give it a boil, skim, and then put it on the side of the fire to simmer for two hours, after which strain it through a tammy; make a white roux; stir into it for ten minutes a few champignons, then pour on it, a little at a time, the above liquor, let it boil up once, skim, and set it again by the side of the fire for an hour and a half, remove all fat, strain again and then put by for use. The veloute should be colorless, the whiter it is the better.

73.- Pigeon Soup

Take half a dozen of the fattest pigeons you can get, roast them only sufficient to warm them through; cut the meat from the bones; flour the latter well, and pound them in a mortar; stew them in a pint and a half of good gravy, add. a piece of butter rolled in flour, a bunch of tarragon, chervil, a few onions, shalots, parsley, and basil, a few turnips, and carrots sliced; season with cayenne and one blade of mace. Boil slowly two hours, pour, and pass through a cullender. Pulp through a tammy, and then with the flesh of the pigeons put them into a saucepan. Let it simmer one hour and serve.

74. - Snapping Turtle Soup

Clean and dissect your snapping turtle; add water according to size, taking care not to put in enough to thin the soup. Stew six or eight hours. Add a teacup-ful of browned flour, four ounces of butter, six eggs, one ounce of cloves, one ounce of mace, one ounce of allspice, half a pint of sherry wine; boil up and serve.

Soup may be made in the same way of the "couter" of the South. Forcemeat balls made of veal are usually added, with the eggs found in the couter.

75. - Savory Jelly

Take half a pig's head, boil it for one hour, then cut the meat into small pieces, put it again into the saucepan with half the liquor it was boiled in, add a little seasoning of pepper, salt, and mace, boil another hour; turn it into a mould to get cold. The above is excellent made from calf's head, which in many country-places can be bought for a trifle; but the mould should then be lined with hard boiled eggs, cut into slices, and a little parsley added to the seasoning. This is an economical breakfast or supper dish.