Clarify i quart of beef stock, well flavored and made from fresh meat, add i tablespoonful of sherry, and in each plate put an egg✪ Consomme Colbert, poached in water and vinegar, to keep it firm and white. Add salt and pepper to taste and serve very hot. SOUP BONNE FEMME. (Provincial Prance.) This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and 6 With a Saucepan over the Sea cut up 2 large lettuces, i pound of sorrel, and i pound of spinach. Add i % quarts of good white stock and simmer, with X pound of butter, 2 onions, and 2 carrots, for i hour. Add a blend- ing of I ounce of butter, i ounce of flour, the yolks of 2 eggs, arid a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, i carrot, 3 onions, parsley, thyme, and sweet mar- joram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing. PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, 7 With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine. FROG SOUP. (Normandy.) To ij4 quarts of white stock, add ij4 ounces of flour✪ Soup Bonne Femme, an onion, parsley, celery, salt, and pepper. Cook it I hour, strain and add i dozen frogs' legs, fried in butter, and a glass of sherry. Cook }i hour more, add the yolks of 2 eggs, blended with I cup of hot milk and a little butter. HARE SOUP. (Poland.) Cook the bones, trimmings, gravy, and stuffing ofsome cooked rabbit with 3 onions, i carrot, i tur- nip, sliced, 2 cloves, a little mace, parsley, thyme, a bayleaf, and a piece of celery. Add i ounce of butter, and then, when fried together, add i quart of beef stock. Cook 2 hours, strain it, taking out the bones and pressing the rest through a sieve. Add I dozen forcemeat balls, made of bread- crumbs, chopped ham, herbs, egg, and butter, and poached in stock, a tablespoonful of port wine, and salt and pepper. LIVER SOUP. (Poland.) Cut j4 pound of liver into slices, add flour, — a spoonful, — I ounce of butter and i onion, cut fine. Fry this and then pound it, add three slices of 8 With a Saucepan over the Sea stale bread, in crumbs, salt, and pepper and 3 pints of brown stock. Boil 20 minutes, press through a sieve, add yolk of i egg and some chopped parsley, and serve at once. EEL SOUP. (Hamburg.) Clean and cut into 2-inch pieces 2 pounds of eels. Add i pint of boiling water, salt, pepper, parsley, i carrot, i onion, and }i cup of vinegar. Cook 20 minutes, then add i cup of finely sliced carrot, cooked in water until tender, and i cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram, one half of the eel broth and salt. Finally blend and add i cup of hot milk and the yolk of i egg and pour into a tureen over the eels. Pass with this a dish of stewed pears, as they do in Hamburg. FRENCH QIBLET SOUP. Chop the liver, wings, gizzard, and heart of a turkey, or 2 chickens fine, and fry them in i ounce of butter with i onion ; add i quart of beef stock and I ^pint of hot water, salt, pepper, i onion, i carrot, i turnip, 2 pieces of celery, and 2 ounces of rice. Cook for i hour and serve hot. ENGLISH GIBLET SOUP. Fry the chopped giblets in butter, as above, add 2 ounces of flour, stir, and when brown, add i quart 9

AI-modernized reading of the original text

Clarify i quart of beef stock, well flavored and made from fresh meat, add i tablespoonful of sherry, and in each plate put an egg, poached in water and vinegar, to keep it firm and white. Add salt and pepper to taste and serve very hot. SOUP BONNE FEMME. (Provincial Prance.) This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and With a Saucepan over the Sea cut up 2 large lettuces, i pound of sorrel, and i pound of spinach. Add i % quarts of good white stock and simmer, with X pound of butter, 2 onions, and 2 carrots, for i hour. Add a blending of I ounce of butter, i ounce of flour, the yolks of 2 eggs, arid a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, i carrot, 3 onions, parsley, thyme, and sweet marjoram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing. PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine. FROG SOUP. (Normandy.) To ij4 quarts of white stock, add ij4 ounces of flour, an onion, parsley, celery, salt, and pepper. Cook it I hour, strain and add i dozen frogs' legs, fried in butter, and a glass of sherry. Cook }i hour more, add the yolks of 2 eggs, blended with I cup of hot milk and a little butter. HARE SOUP. (Poland.) Cook the bones, trimmings, gravy, and stuffing ofsome cooked rabbit with 3 onions, i carrot, i turnip, sliced, 2 cloves, a little mace, parsley, thyme, a bayleaf, and a piece of celery. Add i ounce of butter, and then, when fried together, add i quart of beef stock. Cook 2 hours, strain it, taking out the bones and pressing the rest through a sieve. Add I dozen forcemeat balls, made of breadcrumbs, chopped ham, herbs, egg, and butter, and poached in stock, a tablespoonful of port wine, and salt and pepper. LIVER SOUP. (Poland.) Cut j4 pound of liver into slices, add flour, — a spoonful, — I ounce of butter and i onion, cut fine. Fry this and then pound it, add three slices of With a Saucepan over the Sea stale bread, in crumbs, salt, and pepper and 3 pints of brown stock. Boil 20 minutes, press through a sieve, add yolk of i egg and some chopped parsley, and serve at once. EEL SOUP. (Hamburg.) Clean and cut into 2-inch pieces 2 pounds of eels. Add i pint of boiling water, salt, pepper, parsley, i carrot, i onion, and }i cup of vinegar. Cook 20 minutes, then add i cup of finely sliced carrot, cooked in water until tender, and i cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram, one half of the eel broth and salt. Finally blend and add i cup of hot milk and the yolk of i egg and pour into a tureen over the eels. Pass with this a dish of stewed pears, as they do in Hamburg. FRENCH QIBLET SOUP. Chop the liver, wings, gizzard, and heart of a turkey, or 2 chickens fine, and fry them in i ounce of butter with i onion ; add i quart of beef stock and I ^pint of hot water, salt, pepper, i onion, i carrot, i turnip, 2 pieces of celery, and 2 ounces of rice. Cook for i hour and serve hot. ENGLISH GIBLET SOUP. Fry the chopped giblets in butter, as above, add 2 ounces of flour, stir, and when brown, add i quart

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Lobster Soup (London)Oxtail Soup (England)Cream of Shrimps (As made in Paris)Consomme ColbertLobster Soup (As made in Nantes, France)French Giblet SoupHare Soup (Poland)English Giblet SoupSoup Bonne FemmeFrog Soup (Normandy)Liver Soup (Poland)Eel Soup (Hamburg)Pectoral BrothPigeon Soup (Belgium)

With a saucepan over the sea