Miss Leslie's New Cookery Book

throw them into the pepper-pot, which should afterwards boil about an hour. Then take it up, and remove the meat before it is put into the tureen. Leave in the bits of tripe. NOODLE SOUP.--This soup may be made with either beef or mutton, but the meat must be fresh for the purpose, and not cold meat, re-cooked. Cut off all the fat, and break the bones. If boiled in the soup they improve it. To each pound of meat allow a small quart of water. Boil and skim it, till the meat drops from the bone. Put in with the meat, after the scum has ceased to rise, some turnips, carrots and onions, cut in slices, and boil them till all to pieces. Strain the soup, and return the liquid to a clean pot. Have ready a large quantity of noodles, (in French _nouillés_,) and put them into the strained soup; let them boil in it ten minutes. The noodles are composed of beaten eggs, made into a paste or dough, with flour and a very little fresh butter. This paste is rolled out thin into a square sheet. This sheet is then closely rolled up like a scroll or quire of thick paper, and then with a sharp knife cut round into shreds, or shavings, as cabbage is cut for slaw. These cuttings must be dredged with flour to prevent their sticking. Throw them into the soup while boiling the second time, and let it boil for ten minutes longer. CHICKEN SOUP.--Cut up two large fine fowls, as if carving them for the table, and wash the pieces in cold water. Take half a dozen thin slices of cold ham, and lay them in a soup-pot, mixed among the pieces of chicken. Season them with a very little cayenne, a little nutmeg, and a few blades of mace, but no salt, as the ham will make it salt enough. Add a head of celery, split and cut into long bits, a quarter of a pound of butter, divided in two, and rolled in flour. Pour on three quarts