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Classic
Cook Books
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page 100
Partridge Soup.
Take two old partridges; skin them; and cut them into pieces, with three or four
slices of ham, a stick of celery, and three large onions cut into slices. Fry
them all in butter till brown, but take care not to burn them. Then put them
into a stew-pan, with five pints of boiling water, a few pepper-corns, a shank
or two of mutton, and a little salt. Stew it gently two hours; then strain it
through a sieve, and put it again into a stew-pan, with some stewed celery and
fried bread; when it is near boiling, skim it, pour it into a tureen, and serve
it up hot.
Macaroni Soup.
Boil a pound of the best macaroni in a quart of good slock till quite tender;
then take out half, and put it into another stew-pot. To the remainder add some
more stock, and boil it till you can pulp all the macaroni through a tine sieve.
Then add together that, the two liquors, a pint or more of cream boiling-hot,
the macaroni that first taken out, and half a pound of grated Parmesan cheese;
make it hot, but do not let it boil. Serve it with the crust of a French roll
cut into the size of a shilling.
A Pepper-pot, to be served in a Tureen.
To three quarts of water put vegetables according to the season; in summer,
peas, lettuce, and spinach; in winter, carrots, turnips, celery, and onions in
both. Cut small, and stew with two pounds of neck of mutton, or a fowl, and a
pound of pickled pork, in three quarts of water, till quite tender.
On first boiling, skim. Half an hour before serving, add a lobster, or crab,
cleared from the bones. Season with suit and Cayenne. A small quantity of rice
should be put in with the meat. Some people choose very small suet dumplings
boiled with it. Should any fat rise, skim nicely, and put half a cup of water
with a little flour.
Pepper-pot may be made of various things, and is understood to be a due
proportion of fish, flesh, fowl, vegetables, and pulse.
Turnip Soup.
Take off a knuckle of veal all the meat that can be
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