Giblet, Soup

Prepare first the vegetables, viz.: an onion, a small piece of turnip, and a carrot; cut in slices, and fry in hot butter; when hot and beginning to brown, dust in a tablespoonful or less of flour, and add the giblets, and let them all brown; then put all into a kettle with a gallon and a half of water, or half water and half broth, and some pieces of chicken if you have them; simmer for four or five hours; season to taste, and thicken with browned flour; serve with the yolks of hard-boiled eggs, one for each person, placed in the tureen before pouring the soup. It will require the giblets of five chickens for the above quantity.

Game Soup

Boast, until about one-third done, two prairie hens, and put into a soup kettle with about one pound of lean beef, salt, and five pints of water; set on a slow fire; skim as needed, and add one-half a carrot, two stalks of parsley, one of celery, one onion, a bay-leaf, six pepper corns; simmer three hours, and take the birds out of the kettle; simmer then two hours, strain and serve.

German Pea Soup

Prepare a thickening by gradually mixing in a stew-pan three ounces of sifted flour, with one quart of chicken broth; in another stew-pan boil up two quarts of chicken broth, into which stir the thickening; add a little salt and sugar, and one quart of fresh shelled peas previously well washed; continue stirring with a spoon till the soup boils, then simmer till the peas are done; skim, pour the soup in a tureen, and stir in an ounce and a half of butter.

Julienne Soup

Scrape two carrots and two turnips, and cut in pieces an inch long; cut slices lengthwise about one-eighth of an inch thick; then cut again so as to make square strips; put them in a saucepan, with two ounces of butter, three tablespoonfuls of cabbage chopped fine, and half an onion chopped; set on the fire and stir until half fried; add broth as you wish to make thick or thin; boil until done; salt to taste; skim off the fat and serve; it takes about two hours; it can be served with rice or barley.

Lobster Soup

One large lobster; pick all the meat from the shell and chop fine; take one quart of milk and one pint of water, and, when boiling, add the lobster, nearly a pound of butter, salt and pepper to taste, and a tablespoon of flour. Boil ten minutes.

Macaroni Soup

Six pounds of beef put into four quarts of water, with one large onion, one carrot, one turnip, and a head of celery, and boiled three or four hours slowly. Next day take off the grease and pour into the soup kettle, season to taste with salt, and add a pint of macaroni broken into small pieces, and two tablespoonfuls of tomato ketchup. Half to three-quarters of an hour will be long enough to boil the second day.

Mutton Soup

Boil a leg of mutton from two to three hours, and season with salt, pepper, and about a teaspoonful of summer savory rubbed fine; add rice or noodles as desired.