Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

according to taste. The soup is excellent served without wine or liquor. When no tomatoes are used, it is not necessary to boil fifteen minutes longer, serve as soon as done. _Simple._--Use water instead of broth; season with carrot, turnip, parsley, leek, onions, cloves, salt, and pepper. Serve as the above. _Ox-cheek._--An ox-cheek soup is made the same as an ox-tail soup. The broth is made with ox-cheek instead of with other parts of the beef, and the potage or soup made with the broth. A little wine--Madeira, Port, or Sherry--is sometimes added, as for mock-turtle. _Sheep's-tail._--Proceed as for ox-tail in every particular. _Sheep's-neck._--Made the same as ox-cheek soup. _Sorrel._--Put two ounces of butter in a saucepan, set it on the fire, and as soon as melted, put a good handful of sorrel in, stir for about one minute; then add a pint and a half of water, salt; boil two or three minutes; add again a little butter, give one boil and turn into the soup-dish in which you have _croutons_. As soon as taken from the fire, two, three, or four yolks of eggs, beaten with a tablespoonful of water, may be added. Broth may be used instead of water. _Oyster._--Put one quart of oysters with their liquor in a saucepan, with one pint of cold water, and set it on a good fire. Take from the fire at the first boil, and skim off the scum. Take the oysters from the pan with a skimmer and put them in the soup-dish. By keeping the soup-dish in a warm but not hot place, the oysters will not harden. Add to the juice in the saucepan a gill of white wine; give one boil, and take from the fire. Mix two ounces of butter with two tablespoonfuls of flour in a bowl; turn the juice and wine into the bowl also, and mix the whole well; put the mixture back in the saucepan, and set it on the fire, adding about half a dozen mushrooms, two or three stalks of parsley, and pepper to taste. Boil two minutes, turn