The liquor in which a leg of mutton has been boiled will do very well for this broth. Mix a spoonful or two of oatmeal, according to the quantity of broth, in cold water, very smooth, the same as if for gruel; add a little of the broth, by degrees, until the whole is incorporated; then boil the liquor with any quantity of leeks or onions - both or either - until it becomes of the consistence of cream. Or omit the oatmeal, and substitute flour, stirring the soup very hard for five minutes; and when you are about taking it from the fire, stir in the yolks of two raw eggs beat up with a little more broth, and serve it immediately.

Onions, peeled, pared, and cut into pieces, then shred into a pan and fried in either oil or butter, without any broth, but simply having boiling water poured over them, and some toasted bread, seasoned merely with pepper and salt, are considered very refreshing when thus made into a soup, and much used by ladies throughout Europe after the fatigues of a ball.