Mutton Broth

A shoulder of mutton weighing four or five pounds, have the joints cracked, but do not cut it up; put it in a soup-kettle with two tablespoonsful of rice, and three potatoes, peeled, washed and cut up; season with pepper and salt., and cover with cold water; boil slowly for three hours, or until the meat is tender, but not broken. Take out the meat, but do not strain the broth. Serve that and the meat afterwards with drawn butter poured over it. Skim well when boiling.

Ox-Tail Soup

Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three onions sliced; turn them about over a sharp fire until the meat is brown, throw in a teaspoonful of flour to absorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme and another of parsley, eight whole cloves, half a teaspoonful of allspice, the same of whole black pepper, and four quarts of cold water. Bring it to a boil, then set aside to simmer for three or four hours, skim it well and keep the vessel closely covered. When the meat will separate from the bones take it out of the soup, and cut it in small pieces, leaving out all the bones; strain the soup through a cullender, return the meat and soup to the kettle, make a paste of two tablespoonfuls of browned flour and a little cold water, stir it in the soup; boil up for five minutes, and add a tablespoonful of mushroom catsup, a glass of wine, and salt to your taste and serve.

Black Bean Soup

Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or mutton or poultry; bring to a boil, skim well, and simmer slowly for four or five hours, stirring frequently; take out the bones, and strain through a cullender; press the beans through with the back of a wooden spoon; this takes out the skins which are very tough; put the soup back in the kettle, season with pepper and salt; give a boil up, add a teacup of wine, and serve. Very fine.

Rabbit Soup

Cut off the legs and shoulders, divide the body down the back, and then across, wash it in lukewarm water and wipe it dry; then put it in a frying-pan with a little butter or sweet drippings; fry it a nice brown; put it in your soup-kettle with a carrot grated, one onion sliced, four cloves, two blades of mace, two dozen peppercorns, a bunch of thyme and parsley, two thin slices of bacon, and three quarts of cold water. Bring all to a boil, then set aside to simmer for three hours, skim it well, and when the meat is tender take it out, cut off that from the back and upper part of the legs, cut it in small pieces and set it aside : take the rest of the meat from the bones and pound it in a mortar with an ounce of butter and two tablespoonfuls of flour moistened with a little soup; when well mixed stir it in the soup, and let it simmer fifteen minutes longer; then season with salt to your taste, strain through a sieve, put in the meat you cut in pieces and set aside, add a tablespoonful of tomato or mushroom catsup and a glass of wine, and serve.