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

or stew-pan four onions peeled and quartered, a bunch of parsley, two sliced carrots, two sliced turnips, and two dozen pepper corns. Then put in the tails, and pour on three quarts of water. Cover the pot, and set it on hot coals by the side of the fire. Keep it gently simmering for about three hours, supplying it well with fresh hot coals. Skim it carefully. When the meat is quite tender, and falls from the bones, strain the soup into another pot, and add to it a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in flour. You may thicken it also with the pulp of a dozen onions first fried soft, and then rubbed through a cullender. After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. OCHRA SOUP. Take a large slice of ham (cold boiled ham is best) and two pounds of the lean of fresh beef; cut all the meat into small pieces. Add a quarter of a pound of butter slightly melted: twelve large tomatas pared and cut small; five dozen ochras cut into slices not thicker than a cent; and a little cayenne pepper to your taste. Put all these ingredients into a pot; cover them with boiling water, and let them stew slowly for an hour. Then add three quarts of _hot_ water, and increase the heat so as to make the soup boil. Skim it well, and stir it frequently with a wooden or silver spoon. Boil it till the tomatas are all to pieces, and the ochras entirely dissolved. Strain it, and then serve it up with toasted bread cut into dice, put in after it comes out of the pot. This soup will be improved by a pint of shelled Lima beans, boiled by themselves, and put into the tureen just before you send it to table. BEAN SOUP. Put two quarts of dried white beans into soak the night before you make the soup, which should be put on as early