Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

peas, or asparagus tops. RICH VEAL SOUP. Take three pounds of the scrag of a neck of veal, cut it into pieces, and put it with the bones (which must be broken up) into a pot with two quarts of water. Stew it till the meat is done to rags, and skim it well. Then strain it and return it to the pot. Blanch and pound in a mortar to a smooth paste, a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs grated, and a pint of cream, which must first have been boiled or it will curdle in the soup. Season it with nutmeg and mace. Stir the mixture into the soup, and let it boil afterward about three minutes, stirring all the time. Lay in the bottom of the tureen some slices of bread without the crust. Pour the soup upon it, and send it to table. CLEAR GRAVY SOUP. Having well buttered the inside of a nicely tinned stew-pot, cut half a pound of ham into slices, and lay them at the bottom, with three pounds of the lean of fresh beef, and as much veal, cut from the bones, which you must afterward break to pieces, and lay on the meat. Cover the pan closely, and set it over a quick fire. When the meat begins to stick to the pan, turn it; and when there is a nice brown glaze at the bottom, cover the meat with cold water. Watch it well, and when it is just coming to a boil, put in a pint of water. This will cause the scum to rise. Skim it well, and then pour in another pint of water; skim it again; pour in water as before, a pint at a time, and repeat this till no more scum rises. In skimming, carefully avoid stirring the soup, as that will injure its clearness. In the mean time prepare your vegetables. Peel off the outer skin of three large white onions and slice them. Pare three large turnips, and slice