Plain White Soup.
Soak a large knuckle of veal, put it into the soup-kettle with 2 fowls skinned, or a rabbit, ¼ lb. of lean undressed bacon or ham, a bunch of lemon thyme, 2 onions, 1 carrot, 1 turnip, a head of celery, a few white peppercorns, and 2 blades of mace, cover with water, and boil for two hours and a half, and strain. This should form a jelly. To re-warm it, take off the top fat, clear the soup from the sediment, and put it in a stewpan. Add vermicelli or maccaroni, previously boiled, till nearly done.
Another White Soup.
Fry 2½ lbs. veal, and ¼ lb. ham or bacon, with a faggot of herbs, 2 onions, a parsnip cut small, and a head of celery. When the gravy is drawn, pour upon it 2 quarts of water, and 2 quarts of skim milk. Boil it slowly an hour and a half. Add 2 table-spoonfuls of oatmeal, rubbed smooth in a tea-cupful of broth. Boil half an hour, then strain it into the tureen. Cow heel and calf's feet are good in making white soup; also rabbits, in place of fowls. When veal is dear, use lean beef.
Another with herbs.
Boil a quart of beef and a quart of veal stock together, with a table-spoonful of chopped tarragon, and one of chervil; when tender, have ready a coffee-cupful of cream and three eggs beaten together, stir them gently in, and keep stirring till cooked, but do not let it boil.
Lorraine Soup.
Blanch ½ lb. of sweet and 1 oz. bitter almonds, pound them in a mortar, with a very little water, to a paste. Take all the white part of a cold roast fowl, skin and mince it very fine, with the yolks of 3 hard-boiled eggs, and some fine bread-crumbs; put this into a pint of plain white soup, with a large piece of lemon peel, and a little mace and nutmeg; let it come to a boil, add a quart more of the same stock boiling hot, and after it has simmered a few minutes, strain the soup, and add, by degrees, a quart of cream which has been boiled.
