Mutton Soup

Pour pounds of neck of mutton; put it in a soup-kettle with three quarts of cold water, two turnips, four tomatoes and a large onion, salt and pepper, and two tablespoonsful of pearl barley 5 bring to a boil, skim off the fat and scum, and set aside to simmer slowly for three hours. Keep the vessel closely covered.

Knuckle Of Veal Soup

Cut half a pound of bacon into thin slices, and lay them on the bottom of a soup kettle; on these lay a knuckle of veal weighing four or five pounds, having first chopped the bone in three or four places; add two carrots, two turnips, and a head of celery, all cut in pieces; two large onions with three cloves stuck in each, a dozen black pepper corns, and a bunch each of thyme, parsley and sweet marjoram; pour over them four quarts of cold water, let it come to a boil, skim it, and set aside to simmer slowly, closely covered, for four hours; when done, strain through a cullender, thicken with a couple of tablespoonsful of browned flour mixed in cold (rater, add a table-spoonful of Worcestershire sauce, and a wine glass of tomato catsup, boil up and serve.

Julienne Soup

Procure five or six pounds of lean beef, season with salt only, and put it in a soup-kettle with five quarts of cold water, bring it to a boil, then set aside and simmer, closely covered for six or eight hours, or until the meat falls from the bones; strain it and set it aside until next day, when carefully remove all the fat from the top, add a pint of cold water, one carrot cut in small pieces, one turnip ditto, one potato sliced thin, two onions in rings, five tomatoes peeled and cut up, and half a teacup of barley; bring all to a hard boil, then simmer slowly, closely covered for three hours, season to the taste with pepper and salt, or leave out the barley and add one root of celery cut into very small pieces.

Pepper Pot

Wash and scrape six or seven pounds of tripe, put it in a large kettle or pot, with a gallon of cold water, and boil it slowly for six or eight hours, or until a straw will run through it. In another vessel simmer slowly a knuckle of veal, with water to cover (put on it cold), until the meat separates from the bones; then strain and set aside the broth. When the tripe is done, take it out of the water and put it away until next day; pour the water it was boiled in, into a stone pot or pan, and mix with it the broth the veal was cooked in, and set aside until next day; then take all the fat from the top of the broth, and put it over the fire an hour before dinner; cut the tripe into pieces half an inch square and put it in the broth. Peel, wash and cut into dice the same size as the tripe three or four potatoes, and add them to the tripe, with a table-spoonful of sweet marjoram rubbed fine, a bunch of parsley and thyme, and pepper and salt to your taste; boil all together for fifteen or twenty minutes, have ready dumplings made with prepared flour, mixed with water and a little salt and a tablespoonful of lard; roll them out and cut the same size as the tripe, dust them well with flour to prevent their sticking together, and put them in ten minutes before the soup is done boiling.