High-class cookery made easy

different kinds of clear soup. I will afterwards give the names of these. For thick soups, or gravies, or sauces, put back the same meat and bones of the first stock into the pot, and put on eight quarts more of water. Boil for six hours,--longer, if it is cold weather. Vegetables, such as carrots and turnips, may be put into the stock, but not in warm weather. Strain this stock, and it will do for thick soup or purées of vegetables. JULIENNE SOUP. Take the red part of a carrot, part of a turnip, and the white part of a head of celery, leek, and onion; cut these into thin shreds about an inch long, and boil in a pint of water. Pour off the water from the vegetables, and add them to the clear brown soup. Season with pepper and salt, and whatever sauce is preferred. PERSIAN SOUP. Cut carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece, and boil tender in a separate sauce-pan, strain and add to clear brown soup. A glass of sherry added to the soup is an improvement, but this may be omitted. MOCK TURTLE SOUP. Procure a calf’s head, and parboil in plenty of water, with a spoonful of salt, till tender. When the calf’s head is cold, by steeping in cold water, trim the head from all gristle, and press it between two ashets till morning; then cut it in dice pieces. Make a thick soup in the following manner: take three ounces of clarified fat and one onion, and brown over the fire; add two ounces of flour, and brown; stir in two quarts bree of head, keeping stirred gently to prevent burning; draw over to the side of the fire to boil slowly and throw up the scum. Put in the pieces of head, and boil if necessary a little longer; put a glass of Madeira wine in the tureen, and a pinch of cayenne pepper. SOUP À LA ROYAL. Switch the yolks of two eggs and the white of one with