Lay thin slices of toasted bread in a tureen, pour a little hot milk over them, and cover close that they may soak. Beat the yolks of five eggs, add them by degrees to the milk; stir it over the fire till it thickens, take it off instantly or it will curdle; pour it into the tureen upon the bread. You may stir into the boiling milk a ¼ lb. of sweet almonds, and a few bitter ones, all blanched. In France buttermilk is cooked in this way, and poured on thin slices of boiled apples, spread in a tureen.
Ox-Head Soup.
Put half an ox cheek into a tub of cold water, and let it soak two hours. Take it out, break the bones not already broken, and wash it well in lukewarm water. Then put it in a pot, cover with cold water, and let it boil; scum carefully, put in salt, one head of celery, one turnip, two carrots, two large onions (one burnt), a bay leaf, two dozen berries of black pepper, the same of allspice, a good handful of parsley, some marjoram, savory, and lemon thyme; cover the soup kettle close, and set it over a slow fire. As the liquor is coming to a boil, scum will rise, take that off, and let the soup stew gently by the fire three hours. Then take out the head, pour the soup through a fine sieve into a stone-ware pan, and set both by till the next day. Cut the meat into small pieces, skim all fat from the top of the liquor, and put about two quarts of it, all the meat, and a head of celery cut up and fried with an onion, into a clean saucepan, and simmer it half an hour. Cayenne may be added, a glass of white wine, or a table-spoonful of brandy.
Giblet Soup.
Scald two sets of fresh giblets, and pick them very clean. Cut off the noses, split the heads, and divide the gizzards and necks into small pieces; crack the bones of the legs, put all into a stewpan, and cover them with cold water. When it boils scum well, and put in three sprigs each of lemon thyme, winter savory, or marjoram, and a little bunch of parsley; also twenty berries of allspice, and the same of black pepper, in a muslin bag; let this stew very gently, till the gizzards are tender, which will be in about an hour and
