English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of bread, and serve it up with toasts of bread or _French_ roll. 3. _To make_ HARE SOOP. Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls. Garnish your dish with boil'd spinage and turnips, cut it in thin square slices. 4. _To make Green_ PEASE SOOP. Take a neck of mutton, and a knuckle of veal, make of them a little good gravy; then take half a peck of the greenest young peas, boil and beat them to a pulp in a marble mortar; then put to them a little of the gravy; strain them through a hair sieve to take out all the pulp; put all together, with a little salt and whole pepper; then boil it a little, and if you think the soop not green enough, boil a handful of spinage very tender, rub it through a hair-sieve, and put into the soop with one spoonful of wheat-flour, to keep it from running: You must not let it boil after the spinage is put in, it will discolour it; then cut white bread in little diamonds, fry them in butter while crisp, and put it into a dish, with a few whole peas. Garnish your dish with creed rice, and red beet-root. You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease. 5. _To make_ ONION SOOP. Take four or five large onions, pill and boil them in milk and water whilst tender, (shifting them two or three times