the stock for white soups should be prepared with veal or white
poultry. Very tolerable stock can be procured without purchasing meat
expressly for the purpose, by boiling down bones and the trimmings of
meat or poultry.

The liquor in which beef or mutton intended for the table has been
boiled, will also, with small additions and skilful flavoring, make an
excellent soup at a trifling expense.

To thicken soups, mix a little potatoe-flour, ground rice, or pounded
vermicelli, in a little water, till perfectly smooth; add a little of
the soup to it in a cup, until sufficiently thin, then pour it into
the rest and boil it up, to prevent the raw taste it would otherwise
have; the presence of the above ingredients should not be discovered,
and judgment and care are therefore requisite.

If colouring is necessary, a crust of bread stewed in the stock will
give a fine brown, or the common browning may be used; it is made in
the following manner:

Put one pound of coarse brown sugar in a stew-pan with a lump of
clarified suet; when it begins to froth, pour in a wine-glass of port
wine, half an ounce of black pepper, a little mace, four spoonsful
of ketchup or Harvey's sauce, a little salt, and the peel of a lemon
grated; boil all together, let it grow cold, when it must be skimmed
and bottled for use.

It may also be prepared as required, by putting a small piece of
clarified fat with one ounce of coarse sugar, in an iron spoon,
melting them together, and stirring in a little ketchup and pepper.