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Cookery.

To make Stock for Savory Soups

Take a Leg of Beef, a kuckle of Veal, a neck of Mutton, & a Pullet
wash these well & boyl them, skum it well. then put in a fagot of Sweet
herbs, some whole Onions, a piece of bacon stuck with cloves, Season it
with pepper, then put it in a Crust of Bread, & boyl this 3 hours, this is good
Stock for all sorts of Savory Soups.

A Sallery and Endive Soup

Take Sellery & Blanch it & tye it up in Bunches & half Boyl it.
the same by ye Endive, the cut it about an inch long and pass it of in
Butter, put in 2 quarts of broth & 1 quart of Gravy & stew it 2 hours
with a knuckle of Veal in ye middle.

A Soup de Santeé

Take Sellery, Endive, Lettice Spinage and parsley, a handfull
of Each, wash them & drain them dry and cutt them small then
take 1/4 of a Pound fresh illegible Butter and brown it gold colour in your
Soup Pot, then put in your herbs and brown them and lett them —
fry 1/4 of an hour then put in some good broth and Gravy one —
Duck or two Teal half roasted stew these well about two hours,
Season with Pepper, Salt, Cloves & Mace, Skim all ye. fat off —
put in your Dish Garnish with spinage & fryed Bread, Thee
herbs must by fryed Tender before you put them in your Soop.

Asparagus Soup,

Take four hundred of Large Asparagus, boyle them quick, then cut ye
heads of 200 and save them, then take the others & a handfull of Spinage, a
french role fryed in both, beat them in a Mortar & strain them thro' a Seive
with a quart of good broth that is clear, then brown a peice of Butter, with a spoon
full of flour, then put in your Strained Asparagus & half your boil'd heads, then
put in some fry'd Bread & [boyl] it up, garnish it with Spinage & asparagus cut
about 2 Inches long, You may make PeaseSoup the same only add Onions thyme
Parsley, mint, & beet. all shred very small & boyl'd for a quarter of an hour in the
Soup.