onions, four cloves in each, a turnip, carrot, leek and a head of celery. Cover the pan and keep skimming its contents over a sharp fire, until there be a thick white glaze that will adhere to the spoon; then put in four quarts of soft water, and when coming to a boil, set it on one side of the fire, that it may simmer for three hours. Skim off the fat, and strain it.
Very good Clear Gravy Soup.
First heat, then rub with a coarse cloth, a good-sized stew-pan or stock-pot, then rub the bottom and sides with a marrow, or a large piece of butter. Lay in about 6 or 7 lbs. of shin of beef chopped across, a knuckle or scrag of veal, four shanks or the knuckle part of a leg of mutton, and any trimmings of meat, game or poultry you have, a slice of carrot, a head of celery, two onions, two leeks, and turnip sliced, and two table-spoonsful of salt. Let this catch, not burn, over a rather brisk fire, and add five quarts of soft water. When it has been carefully scummed once, give it a pint of cold water, to throw up more scum. Simmer slowly full four hours. Place it by the side of the hearth to settle, skim off the fat, and strain it. Of this soup, which ought to be very clear, are made many sorts, on following days, thus:—
Vermicelli.—Boil the quantity you wish to use, in a little water, till nearly cooked enough, then put it into the clear soup, when you put that on the fire to re-warm. Brown thickening, which see, in the Index.
Maccaroni Soup.—The same as the last, but do not make it too thick. Boil the maccaroni till rather more than three parts cooked, and put it into the soup to finish while that is heating. Cream is an improvement. Serve grated parmesan. White thickening.
Carrot or Turnip Soup.—Cut red carrots in thin strips, boil them till tender, and put them into clear soup, when it is rewarmed. Or: Boil six or eight carrots quite tender, then pulp them through a sieve into the soup. Scoop turnips into little balls, or cut them in any shapes you like, boil them till tender, and put into the soup. Brown thickening.
Celery and Asparagus Soup.—Cut these in pieces rather more than ½ an inch in length, and boil them gently, till
