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Lent Soup
Put three pints of blue boiling pease into five quarts of cold soft water three anchovies, three red herring (they must be well soaked in several waters) & two large onions. Stick in a clove at Each End. a carrot & a parsnip sliced in with a bunch of sweet herbs. Boil them altogether till the Soup is thick. Strain it thro' a Colander. Then slice in the white head of celery, a good lump of butter, a little pepper and salt, a slice of bread toasted & buttered & cut in little diamonds & put into the tureen before the Soup is poured in & sprinkle a little dried Mint on the top.
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Hare Soup
Cut a large old hare in small pieces & put it into a Mug with three blades of mace, a little salt, two large onions a red herring (previously well soaked) half a pint of red wine, 3 quarts of water, bake it in a quick Oven three hours. Then strain it into a stew pan. Scald the liver of the hare & rub it thro' a Sieve, with the back of a spoon. Put it into the Soup with a quarter of a pound of butter. Set it over the fire & keep stirring it, but do not let it boil. If liver is disliked, put in crisped bread steeped in port wine.
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Mullegatawnee Soup
Take six or 8 lb. of ham beef or knuckle of Veal 6 large onions, 6 carrots, one or two blades of mace, a little pepper & salt. Put all these ingredients into a Soup pot & add to them a pint of water. Let it stew for an hour or more till it becomes a light brown. Then cover it with boiling water, let it stew for an hour longer. Strain it & add to it three french rolls & boil it up. Rub it thro' a tammy with the onions & carrots & add to it a table spoonful of good curry powder & a fowl a couple of rabbits. Cut into small pieces & let it boil an hour longer Season it to your taste & Serve it up very hot. Be particular to skim the fat well from it. The
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fowl is Served up in the Soup. Rice must be prepared as for curry, & sent up on a separate dish with the soup
For Tootache
Equal parts of Laudanum, Essence of Myrrh, Ess. of Peppermint, Ether, & Pellitory of Spain.
Potage a la Colbert {(Per B Lea Febry 56}
Put in a stew pan a 1/4 of a lb. of Butter, 2 onions, 3 artichokes, a sprig of Thyme and parsley, & a bit of celery: Stew them down till of a nice brown; then add 3 table-spoon-fuls of flour well mixed. Then put your good brown stock well seasoned, one pinch of Sugar, and boil it 1/2 an hour.
