New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

salt to taste. Stew till the vegetables are quite tender; and a few minutes before serving, throw in some green mint, cut fine. Should the soup be too thin, a spoonful of rice flour, rubbed down with a bit of butter, and boiled with it, will give it consistence. _Note._ If soup or gravy be too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quick. When there is plenty of vegetables, green peas soup needs no meat: but if approved, a pig’s foot, or a small bit of any sort, may be boiled with the old peas, and removed into the second process till the juices shall be obtained. Observe, three or four ounces of butter, will supply richness to a soup without meat, or make it higher with it. _Gravy Soup._ Wash a leg of beef, break the bone, and set it over the fire with five quarts of water, a large bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black. Simmer till the soup be as rich as you choose; then strain off the meat, which will be fit for the servants’ table. Next day take off the cake of fat, and that will warm with vegetables; or make a piecrust for the same. Have ready such vegetables as you choose to serve, cut in dice, carrot, and turnip, sliced, and simmer till tender. Celery should be stewed in it likewise; and before you serve, boil some vermicelli long enough to be tender, which it will be in fifteen minutes. Add a spoonful of soy, and one of mushroom catsup. Some people do not serve the vegetables, only boil for the flavour. A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen. _A rich White Soup._ Boil in a small quantity of water a knuckle of Veal, and scrag of mutton, mace, white pepper, two or three onions,