into pieces, and put it into the broth, which should be made hot, and seasoned only with salt and parsley. Let it simmer for nearly another hour; beat the whites and yolks of 3 or 4 eggs thoroughly, and mix them effectually with the soup, just before serving; taking care to stir them all one way. Rabbits may be substituted for fowls.

POTAGE À LA REINE

25.-Is so called from its having been said to be a favourite soup at the table of her Majesty.

Stew 2 or 3 young fowls for about an hour in good freshmade veal broth: then take them out, skin them, and pound the breast, or only the white meat, in a mortar until it becomes quite smooth. That done, mash the yolks of 3 or 4 hardboiled eggs with the crumb of a French-roll soaked either in the broth or in milk, and mix this with the pounded meat to form a paste, which must be afterwards passed through a sieve. During this operation the bones and skin have been left stewing in the broth, which must then be strained, and the paste put gradually into it: then, let it boil briskly for a short time, stirring it all the while to ensure its thorough mixture. When that is done take it from the fire; warm a pint or more of cream, and pour it gently into the soup.

This being a delicate white soup, the broth should only be seasoned with salt and mace, nor should there be any other vegetable used than celery; but the cream may be flavoured with almonds.

GIBLET SOUP.-E. R.

26. Scald and clean a set, or more, of giblets, stew them by themselves in a little gravy, with 2 onions, a bunch of sweet herbs, 2 glasses of white wine, pepper, and salt. Stew until the gizzards are quite tender; then take out the giblets and strain the broth. Make a stock with 2 lbs. of gravy-beef, 3 onions, and 5 pints of water. Skin some onions, slice them thin, and fry them in butter, with a small quantity of basil, marjoram, and parsley; add flour sufficient to thicken the soup, and let it be slightly browned. Then stir in the boiling stock; let it boil an hour, pass it through a tammy, put it again on the fire, and skim it carefully; add the giblets, 2 glasses of sherry or Madeira wine, and a little lemon-juice.

Season it highly. The gizzards should be cut into quarters, or they will not become so tender as the other parts; divide the liver, feet, neck, and pinions in moderate-sized pieces; take off the bill and cut the head in two.

In some marshy situations, where geese are reared more for the profit derived from their feathers than their flesh, and thus not properly fattened, the whole bird is sometimes made into soup, ready trussed for the table, the giblets being dressed as above, along with the carcase, which is served up separately, smothered in onions. It must be stewed very slowly, and will take from 3 to 4 hours, according to its size, before it can be brought to table; but the soup will be of first-rate quality.

Duck Giblets make a very good soup, but, being much smaller than those of a goose, a larger quantity will be necessary; and those of other fowls, turkeys, and game, may also be used with nearly the same effect.

HUNTER'S SOUP, AND GAME STOCK.

27.-When sportsmen bivouac upon the moors, the produce of the game-bag must be put into the soup-kettle with any odds and ends of other meat, and a bottle or two of any wine or beer that can be spared; then-filling it with water-commence the brew, which may be intrusted to any servant; he being only required to begin early in the morning, and let the game stew long enough to extract from it the entire of its juices.

When the party returns in the evening from shooting, they will thus find the essential requisite of a good soup; and gentlemen who have preserves, or any superabundance of game for present use, or from its being too old, should order their cook to stew it down to a strong consommé; which, when well seasoned, will form excellent stock.

GAME SOUP

28. May be made of any sort of feathered game-whether partridge, grouse, or pheasant, and whether raw and whole, or only the remains of the carcase after being roasted; the latter is, however, the most usual mode; for unless the birds are very old, few persons have so many as to spare them

entire for the stock-pot, and the unconsumed parts are most commonly stewed down along with gravy-beef. The better mode is, however, to take the breasts, or any portion of the white meat which has been left, and pound it in a mortar; putting the backs and legs in a stewpan with a quart of veal gravy and a slice of lean ham, 2 or 3 green onions, and a little рерper and salt, and letting them stew till the goodness is completely extracted; then take out the backs and legs, and put in a pint of strong gravy; take the yolks of 2 hard-boiled eggs and pound them with the meat that is in the mortar; rub it through the tamis; add it to the liquor in which the legs were stewed: this must be done last, as, if it stands long, it will spoil. Mix all together, and heat and stir it over the fire until it be of the desired consistency. If too thick, add some pure veal gravy; but season it very moderately, as it ought to possess sufficient of the high game flavour.

PARTRIDGE AND PHEASANT SOUP.

29. Skin a leash of old birds, and cut them into pieces, with 3 or 4 slices of ham, 3 lbs. of gravy beef, a stick of celery, and 3 large onions cut into slices. Fry them all in butter till brown, but take care not to burn them. Then put them into a stewpan, with 5 pints of boiling water, a few peppercorns, and a little salt. Stew it gently 2 hours; then strain it through a sieve, and put it again into a stewpan, with some stewed celery and fried bread; when it is near boiling, skim it, pour it into a tureen, and serve it up hot.

CLEAR HARE SOUP.-E. R.

30.—Cut a large hare into pieces, and put it, together with a scrag or knuckle of veal, and a cow-heel, into a kettle, with 5 or 6 quarts of water, herbs, onion, &c., and a little mace; stew it over a slow fire for 2 hours, or until the gravy is good; then take out the back and legs, cut the meat off, returning the bones, and stewing the whole until the meat is nearly dissolved. Then strain off the gravy, put a glass of wine to every quart of the soup, and send it to table with the meat cut into small pieces, and warmed with the wine, which will take about 10 minutes or of an hour. Soup may be made in much the same way of either leveret or fawn, only not stewing them so long.

THICK HARE SOUP.

31. Cut the hare into pieces, and lay them at the bottom of a large jar, with a slice or two of lean ham, an onion, a stick of celery, and a bundle of sweet herbs, with about 3 quarts of boiling water. Put the jar into an oven, and let it remain until the hare is stewed to rags; it will take 3 hours baking, and the same time simmering by the fire. Strain off the liquor, take the meat from the bones and pound it in a mortar, mixing it with the soup until it is quite thick. Let it boil up once, with a spoonful of Harvey's sauce, a glass of port wine, and a little cayenne pepper. Send it to table with forcemeat balls in the tureen, made with the chopped liver, and fried. The better way, however, is to make the forcemeat balls with the brains, and to grate or pound the liver, when thoroughly boiled, for the purpose of thickening the soup, which should always be made of a good consistence.

A more frugal Hare Soup may, however, be made if there be only 3 or 4 in family. It is a very excellent and economical plan to cut off the head and shoulders of the hare, and roast only the hind quarters. Then, on the following day, stew down the bones, along with the head and shoulders, and make the whole into soup; using the brains and liver as above, and seasoning it to your palate. A pound or two of shin of beef will increase the quantity; and a few minced roots with a mushroom, or a little of the powder, will improve the flavour.

ARTIFICIAL HARE SOUP.

32.-Procure a bullock's heart as soon as possible after the animal is killed, cut away from it the fat, pipes, and outer skin, split and clean it from the blood, then slice it into an earthen jar, with a cover that fits close; add 2 or 3 good-sized onions, one of them to be stuck with cloves, a blade of mace, pepper, and salt, a bunch of sweet herbs, and a good slice of bread; also a piece of butter rubbed in flour; put all down into a pot with water sufficient to cover the ingredients, put the cover on, and a coarse paste over it, that the steam may not escape. Place it in a pan of boiling water, letting the water come nearly to the top of the jar, stewing it for several hours, and keep filling up the pan with boiling water as it wastes away. When the meat is tender enough, pound it in a marble mortar with the bread till quite fine; and while

beating moisten it occasionally with broth made from fresh beef free from fat; when fine enough pass it through a sieve, add to it the gravy that the heart was stewed in, and as much of the beef broth as will make the quantity of soup required. Boil it up, and add more seasoning of cayenne and salt. If not thick enough, add flour and butter, until it becomes of the consistency of good cream. A spoonful of sugar and a little port wine are improvements.

VENISON SOUP.

33.-Take 4 lbs. of freshly killed venison cut off from the bones, and 1 lb. of ham in small slices. Add an onion minced, and black pepper to your taste. Put only as much water as will cover it, and stew it gently for an hour, keeping the pot closely covered. Then skim it well, and pour in a quart of boiling water. Add a head of celery cut into small pieces, and 3 blades of mace. Boil it gently 24 hours; then put in lb. of butter, divided into small pieces, and rolled in flour, and add pint of port or Madeira wine. Let it boil hour longer, and send it to table with the meat in it.

of an

Or:-Take a breast of venison, cut it in small pieces, and stew it gently in brown gravy soup. Serve it with roots cut in dice and French beans in diamonds, adding 2 glasses of port wine when first put on.

The head of the deer chopped in pieces, and the flesh stewed to a jelly, is also an excellent addition to the soup.

TURTLE SOUP."

34.-Hang up the turtle by the hind fins, cut off the head, and allow it to drain.

Cut off the fore fins; separate the callipash (upper shell) from the callipee (under shell), beginning at the hind fins. Cut off the fat which will be found adhering to the callipash and to the lean meat of the callipee. Then cut off the hind fins. Take off the lean meat from the callipee and from the fins, and cut it into pieces 2 inches square and put into a stewpan. The callipash, callipee, and fins, must be held in scalding (not boiling) water for a few minutes, which will cause the shell to quit easily.

This receipt is a most excellent one, and is in constant use by the party who favoured us with it; and we may add, that some thousands of pounds weight of turtle pass through his hands every year.