An old-world recipe book

Put Lettuce leaves, pea-scods, old Peas, mint, an onion or two, some pepper corns & the crumb of a penny loaf, into a boiler of water & when these are all boiled tender rub them through a sieve ; then chop the heart of the lettuce small and put into the boiler with young peas & thicken your soup with flour & butter, salt it to your taste. Scotch Soup Sheep's Head and pluck to eight quarts of Water, six onions, one Carrot, one Turnip, and a bunch of parsley. Stew all together five hours, strain it from the Meat the next day, take off the fat, put in a teacupful of port wine, pepper, salt and cayenne to your taste, cut the tongue in small slices, 2 forcemeat balls. Prussian Soup Take 2 large Leeks, 4 roots of Cellery, 2 Carrots, 2 or 3 Turnips, i Onion, and i Potatoe ; cut them in small pieces and fry them with a small piece of Beef or Mutton dripping, and a pound of Beef or any other Meat cut small. Put all together in a large saucepan and keep it stewing for an hour without any water, then put two quarts of boiling water and let it stew again for two hours. A Spanish Onion Soup Take four Onions, pare and slice them, put them in a Saucepan with as much water as will cover them, put in a thick slice of Crumb of Bread, when well boiled, rub them through a sieve. Then put about Two oz. of Butter in the pan, fry it and add two spoonfuls of flour to thicken the butter, scald a pint of Milk in the same pan with the butter and put the onions to it. Stir it gently over the fire (mind it does not burn), add a Teaspoonful of Sugar and season with a little Mace. Ox Tail Soup Cut Two Tails in pieces, fry them a light brown, take some Onions and fry, rather brown, put some flour in the pan, keep the pan moving, till the flour and onions are brown, put all on, boil in as much water as will cover the Tails, boil all very tender, put sweet herbs, whole pepper, three blades of Mace, and a knuckle of ham. When enough, strain it off to stand all night. Take off the fat. Serve it up with Cut Carrot, Celery and Cayenne pepper. The pieces of Tail must be put in the Soup Tureen. Soup Maigre Fry a large handful of Sorrel in a quarter of a lb. of butter till it is tender, add a quart of boiling water, and some bread, pepper and salt to your taste, boil all together a quarter of an hour, beat two eggs and mix them with the soup when served. Brown Gravy Butter the bottom of a Stewpan, peel six large Onions, cut them in three slices, lay them flat on the bottom of the Stewpan. Two lbs. of Beef, lay the Meat over the Onions with the bones, add 6 Cloves, 2 Blades of Mace, 2 Carrots, 2 Turnips, I Head of Celery & a Table Spoonful of Salt, put it over a brisk fire 10 minutes. Shake the Stewpan, and when forming a brown glaze at the bottom let it stand a few minutes, set it on again and let it remain half an hour till it gets very brown but not burnt, pour the fat off, which must be clear, if not it is not ready to fill up ; fill up with ten quarts of Water, let it simmer two hours, skim it well, strain it & use when required, Mulligatawney Soup for 4 or 5 Persons Cut up one Rabbit, fry with 6