A New System of Domestic Cookery

bsaten to a paste in a m o r t a r with a little water to prevent oiling, and p u t to it a piece of stale white bread, or crumb- of a roll, a bit of cold veal, or white of chicken. Beat these all to a paste with the almond paste, and boil it a few minutes with a pint of raw thick c r e a m , a bit of fresh lemonpeel, and half a blade of mace p o u n d e d ; then add this thickening to the soup. L e t it boil up and strain it into the t u r e e n : if not salt enough, then put it in. If macaroni or vermicelli be served, they should be boiled in the soup, and the thickening be strained after being mixed with a part.

A small rasped roll may be put in.

Instead of the cream thickening, as above, ground rice, and a little cream m a y be used.

A plainer White Soup.

Of a small knuckle of veal, two or three pints of soup may be made, with seasoning as before, and both served together, with the addition of a quarter of a pint of good milk.

An excellent Soup.

A scrag or knuckle of veal, slices of undressed gammon, onions, mace, and a small quantity of water, simmered till very strong, and lower it with a good beef broth made the day before, and stewed until the meat is done to rags.

Add cream, vermicelli, almonds as before, and a roll.

Carrot Soup.

Put some beef bones, with four quarts of the liquor in which a leg of m u t t o n or beef has been boiled, two large onions, one turnip, p e p p e r and salt, into a saucepan, and stew for three hours.

Have ready six large carrots, cut thin after they are scraped; strain t h e soup on t h e m , and stew till 6oft enough to p u l p t h r o u g h a hair sieve or*