Soup No 3 Recipe

Cut three pounds of beef and one pound of veal in slices and beat it.

Put half a pound of butter and a piece of bacon in your pan, brown it,

and sprinkle in half a spoonful of flour. Cut two onions in; add pepper

and salt, a bit of mace, and some herbs, then put in your meat, and fry

it till it is brown on both sides. Have in readiness four quarts of

boiling water, and a saucepan that will hold both water and what is in

your frying-pan. Cover it close; set it over a slow fire and stew it

down, till it is wasted to about five pints; then strain it off, and add

to it what soup-herbs you like, according to your palate. Celery and

endive must be first stewed in butter; and peas and asparagus first

boiled, and well drained from the butter, before you put it to the soup.

Stew it some time longer, and skim off all the fat; then take a French

roll, which put in your soup-dish; pour in your soup, and serve it up.

Just before you take it off the fire, squeeze in the juice of a lemon.



If veal alone is used, and fowl or chicken boiled in it and taken out

when enough done, and the liquor strained, and the fowl or chicken put

to the clear liquor, with vermicelli, you will have a fine white soup;

and the addition of the juice of a lemon is a great improvement.



The French cooks put in chervil and French turnips, lettuce, sorrel,

parsley, beets, a little bit of carrot, a little of parsnips, this last

must not boil too long--all to be strained off: to be sent up with

celery, endive (or peas) or asparagus, and stuffed cucumbers.

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