Mock-turtle Soup {Mrs. Reynolds' recipe). — Take a calf's head and feet; boil them until the meat separates from the bones. Pick the bones out and cut the meat in pieces, about an inch in size ; put it back, and boil it two hours more. Chop the brains fine ; add eight or nine onions and a little parsley ; mix the spice with this (mace, cloves, pepper and salt), and put it in the soup an hour or more be- fore it is done. Roll six or eight crackers with one-half pound of butter, and when nearly done drop it in. Brown a little flour and put in. Make force-meat balls of veal ; fry them, and put in the bottom of the tureen. Tomato Soup. — Take six large tomatoes ; boil in one pint of water until done ; then take them off the stove and stir in one teaspoonful of saleratus ; then add one quart of milk, and season with plenty of butter, pepper and salt. Let it all come to a boil, when it is ready for use. Lobster Soup. — Three large lobsters or six small ones ; the crumb of a French roll, two anchovies, one onion, one small bunch of sweet herbs, one strip of lemon-peel, two ounces of butter, a little nutmeg, one teaspoonful of flour, one pint of cream, one pint of milk ; force- meat balls, mace, salt and pepper to taste, bread-crumbs, one ^^z, two quarts of water. Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, Icmon-pecl, 'and the water ; simmer gently till all the goodness is extracted, and strain it 408 THE hearthstone; or, life at home, off. Pound the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the force-meat balls with the remainder of the lobster, seasoned with mace, pepper and salt, adding a little flour and a few bread-crumbs✪ Mock-turtle Soup ; moisten them with the egg, heat them in the soup, and serve. Cook it two hours, or rather more. Vegetable Soup {^ood and cheap, made without meat). — Six pota- toes, four turnips, or two if very large ; two carrots, two onions ; if obtainable, two mushrooms ; one head of celery, one large slice of bread, one small saltspoonful of salt, one-quarter saltspoonful of ground black pepper, two teaspoonfuls of Harvey's sauce, six quarts of water. Peel the vegetables, and cut them up into small pieces ; toast the bread rather brown, and put all 'into a stewpan with the water and seasoning. Simmer gently for three hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea soup, which it should resemble in consistence; but it should be a dark -brown color. Warm it up again when required ; put in Harvey's sauce, and, if necessary, add to the flavoring. It should be cooked three hours, or rather more. ✪ Vegetable Soup (1)

AI-modernized reading of the original text

Mock-turtle Soup {Mrs. Reynolds' recipe). — Take a calf's head and feet; boil them until the meat separates from the bones. Pick the bones out and cut the meat in pieces, about an inch in size ; put it back, and boil it two hours more. Chop the brains fine ; add eight or nine onions and a little parsley ; mix the spice with this (mace, cloves, pepper and salt), and put it in the soup an hour or more before it is done. Roll six or eight crackers with one-half pound of butter, and when nearly done drop it in. Brown a little flour and put in. Make force-meat balls of veal ; fry them, and put in the bottom of the tureen. Tomato Soup. — Take six large tomatoes ; boil in one pint of water until done ; then take them off the stove and stir in one teaspoonful of saleratus ; then add one quart of milk, and season with plenty of butter, pepper and salt. Let it all come to a boil, when it is ready for use. Lobster Soup. — Three large lobsters or six small ones ; the crumb of a French roll, two anchovies, one onion, one small bunch of sweet herbs, one strip of lemon-peel, two ounces of butter, a little nutmeg, one teaspoonful of flour, one pint of cream, one pint of milk ; forcemeat balls, mace, salt and pepper to taste, bread-crumbs, one egg, two quarts of water. Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water ; simmer gently till all the goodness is extracted, and strain it 408 THE hearthstone; or, life at home, off. Pound the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the force-meat balls with the remainder of the lobster, seasoned with mace, pepper and salt, adding a little flour and a few bread-crumbs ; moisten them with the egg, heat them in the soup, and serve. Cook it two hours, or rather more. Vegetable Soup {^ood and cheap, made without meat). — Six potatoes, four turnips, or two if very large ; two carrots, two onions ; if obtainable, two mushrooms ; one head of celery, one large slice of bread, one small saltspoonful of salt, one-quarter saltspoonful of ground black pepper, two teaspoonfuls of Harvey's sauce, six quarts of water. Peel the vegetables, and cut them up into small pieces ; toast the bread rather brown, and put all 'into a stewpan with the water and seasoning. Simmer gently for three hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea soup, which it should resemble in consistence; but it should be a dark -brown color. Warm it up again when required ; put in Harvey's sauce, and, if necessary, add to the flavoring. It should be cooked three hours, or rather more.

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