Put six pounds of lean gravy beef into a saucepan with one-half gallon of water and stew it gently until all the goodness is extracted, then take the beef out. Put into the saucepan with the liquor six pounds of knuckle of veal, one-fourth pound of ham, four onions and four heads of celery, all cut into pieces, a few peppercorns and a bunch of sweet herbs. Stew all these gently for seven or eight hours, skimming off all the fat as it rises to the top. Mix with the crumb of two French rolls two ounces of blanched and pounded sweet almonds, put them into a saucepan with one pint of cream and a little stock, boil for ten minutes, then pass them through a silk sieve, using a wooden spoon in the process. Mix the cream and almonds with the soup, then turn it into a tureen and serve.

Windsor Soup

Boil three calf's feet for one hour in two quarts of broth and one quart of water; when done and cold, cut them into pieces, moisten with three or four pints of their own broth, adding a garnished bunch of parsley, one-half wineglassful of

Madeira wine, one-half tablespoonful of salt, and a little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve; darken the soup with a little caramel browning, and when serving add twelve crayfish quenelles.

Wine Soup

Put the yolks of twelve eggs and the whites of six into an enameled saucepan and beat them thoroughly, pour in one and one-half breakfast cupfuls of water, add six ounces of loaf sugar, the grated yellow rind and strained juice of a large lemon, and one and one-half pints of white wine. Whisk the soup over a gentle fire till frothed and on the point of boiling, then move it off immediately, turn it into a soup tureen and serve with a plate of small sponge cakes or fancy biscuits. The soup may be served as soon as ready, as the froth will soon go down.