SOUP, Royal. — Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds, and a roll✪ Soup, Royal. SOUPS, Various. — Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley ; and for that purpose, fat bee/ steaks, pork steaks, mutton chops, &c. should be preferred, as containing more sou 372 SPE of the nutritious principle. When near- ly done frying, add a little water, which will produce a gravy to be added to the barley broth ; a little wheat flour should be dredged in also ; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavour, assisted by seasonings, &c. Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, &c., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, &c., are put. SOUP, White Blond de Veau. — Butter the bottom of a saucepan, and put into it some slices of ham, four or five pounds of a leg of veal, two or three carrots, and as many onions ; wet them with a ladleful of grand bouillon, make it sweat over a slow fire, and reduce it to jelly ; when it is of a fine yellow tint, take it off the fire, prick the meat with the point of a knife to let the juice flow ; cover, and let it sweat another quarter of an hour, and then put in a sufficient quantity of grand bouillon: season it with parsley and small onions, a clove of garlic✪ Soup, White Blond de Veau stuck with a clove ; boil and skim, and put it to simmer on the edge of the grate, and when enough, skim it, run it through a cloth, and make use of it for empotage, or rice or vermicelli soup, and even sauces. SOUSE, for Brawn. — Boil a quarter of a peck of wheat bran, a sprig of bay, and a sprig of rosemary, in two gallons of water, with 4 ozs. of salt in it, for half an hour. Strain it, and let it get cold. SPANISH CREAM.— Dissolve in pint of rosewater, 1 oz. of isinglass cut small ; run it through a hair sieve ; add the yolks of three or four eggs, beaten and mixed with half a pint of cream, and two sorrel leaves. Pour it Into a deep dish, sweeten with loaf sugar powdered. Stir it till cold, and put it into moulds. Lay rings round in different coloured sweetmeats. Add, if you like, a little sherry, and a lump or two of sugar, rubbed well upon the rind of a lemon to extract the flavour. SPANISH FLIES, Tincture of.— Take finely powdered Spanish flies, 2 ozs. ; spirits of wine, 1 pint. Infuse for two or three days, and strain. This tincture is an acid stimulant for external use. It is good to apply to chil- blains, for chafed skin, frostbites, &c. SPANISH INFUSION, for Colds, Coughs, &c. — Spanish juice, cut into small pieces, 1 oz. ; salts of tartar, 3 drachms. Infuse in a quart of boiling water for a night : to the strained liquor, add iJ4 oz. of the syrup of poppies. Take three or four times a day.

AI-modernized reading of the original text

SOUP, Royal. — Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds, and a roll. SOUPS, Various. — Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley ; and for that purpose, fat beef steaks, pork steaks, mutton chops, &c. should be preferred, as containing more sou SPE of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth ; a little wheat flour should be dredged in also ; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavour, assisted by seasonings, &c. Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, &c., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, &c., are put. SOUP, White Blond de Veau. — Butter the bottom of a saucepan, and put into it some slices of ham, four or five pounds of a leg of veal, two or three carrots, and as many onions ; wet them with a ladleful of grand bouillon, make it sweat over a slow fire, and reduce it to jelly ; when it is of a fine yellow tint, take it off the fire, prick the meat with the point of a knife to let the juice flow ; cover, and let it sweat another quarter of an hour, and then put in a sufficient quantity of grand bouillon: season it with parsley and small onions, a clove of garlic stuck with a clove ; boil and skim, and put it to simmer on the edge of the grate, and when enough, skim it, run it through a cloth, and make use of it for empotage, or rice or vermicelli soup, and even sauces. SOUSE, for Brawn. — Boil a quarter of a peck of wheat bran, a sprig of bay, and a sprig of rosemary, in two gallons of water, with 4 ozs. of salt in it, for half an hour. Strain it, and let it get cold. SPANISH CREAM.— Dissolve in pint of rosewater, 1 oz. of isinglass cut small ; run it through a hair sieve ; add the yolks of three or four eggs, beaten and mixed with half a pint of cream, and two sorrel leaves. Pour it Into a deep dish, sweeten with loaf sugar powdered. Stir it till cold, and put it into moulds. Lay rings round in different coloured sweetmeats. Add, if you like, a little sherry, and a lump or two of sugar, rubbed well upon the rind of a lemon to extract the flavour. SPANISH FLIES, Tincture of.— Take finely powdered Spanish flies, 2 ozs. ; spirits of wine, 1 pint. Infuse for two or three days, and strain. This tincture is an acid stimulant for external use. It is good to apply to chilblains, for chafed skin, frostbites, &c. SPANISH INFUSION, for Colds, Coughs, &c. — Spanish juice, cut into small pieces, 1 oz. ; salts of tartar, 3 drachms. Infuse in a quart of boiling water for a night : to the strained liquor, add iJ4 oz. of the syrup of poppies. Take three or four times a day.

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