Leek Soup

Mix two tablespoonfuls of oatmeal with a small quantity of cold water, put it in a saucepan, stir in about one quart of boiling mutton broth, adding it by degrees, then throw in as many leeks as are required, and boil until tender and the liquor is of the consistency of cream. Remove the pan from the fire, stir in the yolks of two eggs beaten up in a little of the broth, turn the whole into a tureen and serve.

Lettuce Soup

Cool and press out all the water from about two dozen blanched lettuces, cut them down the centres without entirely separating, dust over salt and pepper, and place them in a saucepan with half a pint of veal broth, and the same of rich fowl consomme, add a small bunch of parsley, a clove, one onion, one carrot, and a little thyme and bay leaf. Cover with a sheet of buttered paper, place the lid on the pan, and boil the lettuce gently for two hours. Take them out, drain on a cloth, cut them into halves, place them in a soup tureen, pour in the strained stock in which they were cooked, together with three pints more of boiling broth, and serve with pieces of toast floating on the top.