part of a neck of mutton, a little whole pepper, an onion, and a little
salt; cover it with water, and let it stand in the oven all night, then
strain it and take off the fat; pare six or eight middle-siz'd
cucumbers, and slice them not very thin, stew them in a little butter
and a little whole pepper; take them out of the butter and put 'em in
the gravy. Garnish your dish with raspings of bread, and serve it up
with toasts of bread or _French_ roll.


3. _To make_ HARE SOOP.

Cut the hare into small pieces, wash it and put it into a stew-pan,
with a knuckle of veal; put in it a gallon of water, a little salt, and
a handful of sweet herbs; let it stew 'till the gravy be good; fry a
little of the hare to brown the soop; you may put in it some crusts of
write bread among the meat to thicken the soop; put it into a dish,
with a little stew'd spinage, crisp'd bread, and a few forc'd-meat
balls. Garnish your dish with boil'd spinage and turnips, cut it in
thin square slices.


4. _To make Green_ PEASE SOOP.

Take a neck of mutton, and a knuckle of veal, make of them a little
good gravy; then take half a peck of the greenest young peas, boil and
beat them to a pulp in a marble mortar; then put to them a little of
the gravy; strain them through a hair sieve to take out all the pulp;
put all together, with a little salt and whole pepper; then boil it a
little, and if you think the soop not green enough, boil a handful of
spinage very tender, rub it through a hair-sieve, and put into the soop