Soup No 2 Recipe

Take a piece of beef about a stone weight, and a knuckle of veal, eight

or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten

cloves, some whole pepper and salt; boil all these till the meat is all

to pieces. Strain and take off the fat. Make about a quart of brown beef

gravy with some of your broth; then take half a pound of butter and a

good handful of flour mixed together, put it into a stewpan, set it

over a slow fire, keeping it stirring till very brown; have ready what

herbs you design for your soup, either endive or celery; chop them, but

not too small; if you wish for a fine soup add a palate and sweetbreads,

the palate boiled tender, and the sweetbreads fried, and both cut into

small pieces. Put these, with herbs, into brown butter; put in as much

of your broth as you intend for your soup, which must be according to

the size of your dish. Give them a boil or two, then put in a quart of

your gravy, and put all in a pot, with a fowl, or what you intend to put

in your dish. Cover it close, and, let it boil an hour or more on a slow

fire. Should it not be seasoned enough, add more salt, or what you think

may be necessary: a fowl, or partridge, or squab pigeons, are best

boiled in soup and to lie in the dish with it.