Fish Soup

Melt in a stewpan on the fire two ounces of butter, put in a couple of sliced carrots and a sliced onion, and fry them brown, then add one quart of water, a sprig of thyme, two or three laurel leaves, three or four cloves, a dessertspoonful of sugar and half a pint of shrimps: boil until the carrots are quite soft, then add any cold fish, with the bones, and boil for twenty minutes. Toast some small pieces of bread and put them in the tureen; add half a glass of white wine to the soup, strain it over them and serve.

Flemish Soup

Put an equal quantity of carrots, onions and turnips cut into small pieces in a saucepan, with a head of lettuce, two leeks, a head of endive, a little chervil and a lump of butter, one-half pint of either mutton or beef broth; boil all gently till tender, stirring now and then, then pour in two quarts of boiling broth, season it with pepper, salt and sugar and let it simmer for two hours. Beat the yolks of three eggs with one-half pint of cream, stir it in with the soup, turn into a tureen and serve.