SOUP and BOUILLE.— Stew a brisket of beef with some turnips, celery, leeks, and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves✪ Soup and Bouille. Simmer for an hour. Add more beef gravy, and boil gently for half an hour. SOUP, Consomme. Take a proper tinned pot; heat it lightly and wipe it well ; put in a shank and a piece of a buttock of beef, a knuckle of veal, a fowl, an old rabbit, or two old par- tridges, and about six pints Of stock; reduce it upon a quick fire till it becomes a jelly, then add more stock, boil it on a quick fire and skim it ; season it with three turnips, three carrots, three onions, one stuck with two or three cloves, a bunch of leeks, and celery ; then put it on the side of the grate, and let it sim- mer till it is done enough : when the different meats of which it is composed are sufficiently cooked, they ought to be taken out, as they may be dressed for successive tables; when ready take off the fat, put it through a gauze search or a linen cloth, first wet and wrung. SOUP, Cressy. — According to the season, have all sorts of vegetables picked and washed with care, such as carrots, turnips, celery, onions, &c., in small quantity ; boil them a quarter of an hour ; put them into a stew-pan with a large piece of butter, and some slices of ham ; set them upon a slow fire till they are enough ; drain and pound them in a mortar, and add the liquor in which they were boiled ; rub them through a search to make a puree ; let it boil, and leave it to cook two hours ; skim well ; have ready a mitonnage, as before directed, and serve the cressy upon it. SOUP, Good and Cheap. Lean beef, 1 lb., cut into small pieces ; half a pint of split peas; 2 ozs. of rice or Scotch barley ; 5 potatoes, sliced ; 3 onions, cut in quarters; pepper and salt to taste. Tie the peppercorns in a bag ; put these into a gallon and a pint of water. Put into the oven for 3% hours. It will waste 1 pint in the oven, but more in boiling. SOUP, Grand Bouillon. — To prepare a great dinner, it is necessary that a sufficient quantity of stock for soups and sauces should be ready, for which purpose put into a large pot a piece of the breast or rump of beef, with the dressings of any other sort of meat ; veal, mutton, lamb, with the bones, neck and feet of the poultry and game, that may be prepared for removes. Put the pot upon a moderate fire, not quite filled with water, and skim It carefully ; sou 371 sou throw Into it a little cold water every time you skim it, till it becomes perfect- ly limpid ; for upon this stock depends the beauty of your soups and sauces ; season it with salt✪ Soup, Consomme, two turnips, six car- rots, six onions, one of which is to be stuck with three cloves and a bunch of leeks, and let the whole simmer slowly. When the piece of meat is cooked, or nearly so, if it is to be served, put it into a stew-pan, and pour over it a little of the top of the stock ; wet and wring a cloth, and run the stock through, which will then be in readiness to make soups, sauces, &c. SOUP, Grand Consomme. ✪ Soup, Grand Consomme

AI-modernized reading of the original text

SOUP and BOUILLE.— Stew a brisket of beef with some turnips, celery, leeks, and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves. Simmer for an hour. Add more beef gravy, and boil gently for half an hour. SOUP, Consomme.— Take a proper tinned pot; heat it lightly and wipe it well ; put in a shank and a piece of a buttock of beef, a knuckle of veal, a fowl, an old rabbit, or two old partridges, and about six pints Of stock; reduce it upon a quick fire till it becomes a jelly, then add more stock, boil it on a quick fire and skim it ; season it with three turnips, three carrots, three onions, one stuck with two or three cloves, a bunch of leeks, and celery ; then put it on the side of the grate, and let it simmer till it is done enough : when the different meats of which it is composed are sufficiently cooked, they ought to be taken out, as they may be dressed for successive tables; when ready take off the fat, put it through a gauze search or a linen cloth, first wet and wrung. SOUP, Cressy. — According to the season, have all sorts of vegetables picked and washed with care, such as carrots, turnips, celery, onions, &c., in small quantity ; boil them a quarter of an hour ; put them into a stew-pan with a large piece of butter, and some slices of ham ; set them upon a slow fire till they are enough ; drain and pound them in a mortar, and add the liquor in which they were boiled ; rub them through a search to make a puree ; let it boil, and leave it to cook two hours ; skim well ; have ready a mitonnage, as before directed, and serve the cressy upon it. SOUP, Good and Cheap. Lean beef, 1 lb., cut into small pieces ; half a pint of split peas; 2 ozs. of rice or Scotch barley ; 5 potatoes, sliced ; 3 onions, cut in quarters; pepper and salt to taste. Tie the peppercorns in a bag ; put these into a gallon and a pint of water. Put into the oven for 3% hours. It will waste 1 pint in the oven, but more in boiling. SOUP, Grand Bouillon. — To prepare a great dinner, it is necessary that a sufficient quantity of stock for soups and sauces should be ready, for which purpose put into a large pot a piece of the breast or rump of beef, with the dressings of any other sort of meat ; veal, mutton, lamb, with the bones, neck and feet of the poultry and game, that may be prepared for removes. Put the pot upon a moderate fire, not quite filled with water, and skim It carefully ; sou sou throw Into it a little cold water every time you skim it, till it becomes perfectly limpid ; for upon this stock depends the beauty of your soups and sauces ; season it with salt, two turnips, six carrots, six onions, one of which is to be stuck with three cloves and a bunch of leeks, and let the whole simmer slowly. When the piece of meat is cooked, or nearly so, if it is to be served, put it into a stew-pan, and pour over it a little of the top of the stock ; wet and wring a cloth, and run the stock through, which will then be in readiness to make soups, sauces, &c. SOUP, Grand Consomme.

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