Miss Leslie's New Cookery Book

the soup another boil up, and then send it to table, having bread rolls to eat with it. This is a fine soup for company. Venison soup may be made in this manner. Hare soup also. SQUATTER'S SOUP.--Take plenty of _fresh-killed_ venison, as fat and juicy as you can get it. Cut the meat off the bones and put it (with the bones) into a large pot. Season it with pepper and salt, and pour on sufficient water to make a good rich soup. Boil it slowly (remembering to skim it well) till the meat is all in rags. Have ready some ears of young sweet corn. Boil them in a pot by themselves till they are quite soft. Cut the grains off the cob into a deep dish. Having cleared the soup from shreds and bits of bone left at the bottom of the pot, stir in a thickening made of indian meal mixed to a paste with a little fresh lard, or venison gravy. And afterwards throw in, by degrees, the cut corn. Let all boil together, till the corn is soft, or for about half an hour. Then take it up in a large pan. It will be found very good by persons who never were squatters. This soup, with a wild turkey or a buffalo hump roasted, and stewed grapes sweetened well with maple sugar, will make a good backwoods dinner. MOCK TURTLE SOUP.--Boil together a knuckle of veal (cut up) and a set of calves' feet, split. Also the hock of a cold boiled ham. Season it with cayenne pepper; but the ham will render it salt enough. You may add a smoked tongue. Allow, to each pound of meat, a small quart of water. After the meat has come to a boil and been well skimmed, add half a dozen sliced parsnips, three sliced onions, and a head of celery cut small, with a large bunch of sweet marjoram, and two large carrots sliced. Boil all together till the vegetables are nearly dissolved and the meat falls from the bone. Then strain the whole