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Classic
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page 106
into a very cold place. When cold, take off the cake of fat (which will make
crusts for servants' pies), put the soup into a double-bottomed tin sauce-pan,
and set it on a pretty quick fire, but don't let it burn. It must boil fast and
uncovered, and be stirred constantly, for eight hours. Put it into a pan, and
let it stand in a cold place a day; then pour it into a round soup china-dish,
and set the dish into a stew-pan of boiling water on a stove, and let it boil,
and be now and then stirred, till the soup is thick and ropy; then it is enough.
Pour it into the little round pint at the bottom of cups or basons turned
upside-down, to form cakes; and when cold, turn them out on flannel to dry. Keep
them in tin canisters. When they are to be used, melt them in boiling water; and
if you wish the flavour of herbs or any thing else, boil it first, strain off
the water, and melt the soup in it.
This is very convenient in the country, or at sea, where fresh meat is not
always at hand; as by this means a bason of soup may be made in five minutes.
Soup maigre.
Melt half a pound of butter into a stew-pan, shake it round, and throw in six
middling onions sliced. Shake the pan well for two or three minutes; then put to
it five heads of celery, two handfuls of spinach, two cabbage-lettuces cut
small, and some parsley. Shake the pan well for ten minutes; then put in, two
quarts of water, some crusts of bread, a tea-spoonful of beaten pepper, three or
four blades of mace; and if you have any white beet leaves, add a large handful
of them cut small.
Boil gently an hour. Just before serving, beat-in two yolks of eggs and a large
spoonful of vinegar.
Another.--Flour and fry a quart of green peas, four onions sliced, the coarse
stalks of celery, a carrot, a turnip, and a parsnip; then pour on them three
quarts of water. Let it simmer till the whole will pulp through a sieve. Then
boil in it the best of the celery cut thin.
Stock for brown or white Fish-Soups.
Take a pound of skate, four or five flounders, and two pounds of eels. Clean
them well, and cut them into
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