76. - Partridge Soup

When you have a brace of partridges which prove to be remarkably old, convert them into soup. Skin and cut them up, cut a handsome slice of ham as lean as possible and divide it in four, or cut as many thin slices, put them in the pan, add the partridges with an oniori sliced, some celery, and four ounces of butter; brown nicely without burning, put them into the stewpan with one quart and a pint of water, throw in a few white peppers whole, a shank of mutton, salt it to palate, strain, add stewed celery, fried bread, and previous to its boiling skim very clean and serve up.

78. - Tomato Soup

Stew half a peck of tomatoes slowly an hour and a half in a pint of water; pass them through a tamis; add half a gallon of veal or mutton broth. Pass through a tamis enough stale bread to thicken the soup. Fry twelve onions brown, and strain them the same way. Add them to the soup with a bunch of fine herbs, and seasoning to taste. Boil up well, and serve.

79. - Bean Soup

Soak two quarts of dried white beans all night and put on the soup early. To five pounds of beef allow one of bacon cut small. Boil and skim it and put in the beans, drained, and a head of celery cut small. Boil slowly till the beans are melted and the soup is done; strain it, and serve with toasted bread.

80. - Asparagus Soup With Green Peas

Make a soup of roots, and when strained, boil a pint of green peas in the liquor. Choose some middling-sized asparagus. cut them in pieces about three inches long, blanch them in boiling water, and then throw them into cold water; drain them and tie them in small bunches, split the tops and boil them with the peas. When done make a puree of them and mix it with the root soup, and garnish with the asparagus. Good meat-broth may be used instead of the root soup.

81. - Soup De Laspeege

Cut into thin slices half a pound of bacon, lay them in the bottom of the stewpan, cut into lumps six pounds of lean beef and roll it well in flour, cover the pan close, shake occasionally until the gravy is all drawn, then add half a pint of old ale and two quarts of water; throw in some whole peppers and a spoonful of salt, stew gently for an hour, skim the fat. and when an hour has elapsed strain off the soup, then put in it some spinach, two cabbage lettuces, the leaves of white beet, a little mint, powdered sweet aroma and sorrel, boil them, then put in the tops of asparagus cut small; when they are tender the soup is done; serve up hot with a French roll in the middle.

82. - Potage A La Julienne-(Julien Soup.)

Take some carrots and turnips, and turn them ribbon like, a few heads of celery, some leeks and onions, and cut them all into fillets, thus ---------. Then take about two ounces of butter and lay it at the bottom of the stewpan, with the roots over the butter. Fry them on a slow fire, and keep stirring gently; moisten them with broth and gravy of veal, and let them boil on the corner of the stove; skim all the fat off, and put in a little sugar to take off the bitter taste of the vegetables: you may in summer-time add green peas, asparagus-tops, French beans, some lettuce, or sorrel. In winter-time, the taste of the vegetables being too strong, you must blanch them, and immediately after stew them in the broth: if they were fried in butter their taste would also be too strong. Add bread, as above, in the tureen.