of white pepper, four or five blades of mace, and four cloves; cover it, and let it stew over a slow fire till half is wasted, then strain if off, and put it into a clean sauce-pan, with two or three large spoonfuls of raspings clean sifted, half an ounce of truffles and morels, three or four heads of celery washed very clean and cut small, an ox's palate, first boiled tender and cut into pieces, a few cocks-combs, a few of the little hearts of young savoys; cover it close, and let it simmer very softly over a slow fire two hours; then have ready a French roll fried and a few force-meat balls fried, put them in your dish and pour in your soup. You may boil a leg of veal, and a leg of beef, and as many fine things as you please; but I believe you will find this rich and high enough.
You may leave out the cocks-combs, and palates, truffles, &c. if you don't like them; it will be good soup without them; and if you would have your soup very clear, dont put in the raspings.
Observe, if it be a china dish not to pour your soup in boiling hot off the fire, but set it down half a minute, and put a ladleful in first to warm the dish, then put it in; for if it be a frost, the bottom of your dish will fly out. Vermicelli is good in it, an ounce put in just before you take it up; let it boil four or five minutes.
You may make this soup of beef, or veal along, just as you fancy. A leg of beef will do either without veal, mutton, or fowl.
A green peas soup.
TAKE a small knuckle of veal, about three or four pounds, chop it all to pieces, set it on the fire in six quarts of water, a little piece of lean bacon, about half an ounce steeped in vinegar an hour, four or five blades of mace, three or four cloves, twelve pepper-corns of black pepper, twelve of white, a little bundle of sweet-herbs and parsley, a little piece of upper crust toasted crisp; cover it close, and let it boil softly over a slow fire till half is wasted; then strain it off, and put to it a pint of green peas and a lettuce cut small, four heads of celery cut very small, and washed clean; cover it close, and let it stew very softly over a slow fire two hours; in the mean time boil a pint of old peas in a pint of water very tender, and strain them well through a coarse hair sieve, and all the pulp, then pour it into the soup, and let it boil together. Season with salt to your palate, but not too much. Fry a French roll crisp, put it into your dish, and pour your soup in. Be sure there be full two quarts.
