When good stock or consommé is prepared, it is very easy to form it
into any kind of soup or sauce that may be required.

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GRAVY SOUP.

Take about three quarts of any strong stock, seasoned with a bunch of
sweet herbs, a carrot, turnip, and a head of celery, which must not
be served in the soup. Vermicelli, maccaroni, or thin slices of carrot
and small sippets of fried bread cut in fancy shapes, are usually
served in this soup.

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MOCK TURTLE.

Half boil a well-cleaned calf's head, then cut off all the meat in
small square pieces, and break the bones; return it to the stew-pan,
with some good stock made of beef and veal; dredge in flour, add fried
shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a
pint of white wine; simmer gently until the meat is perfectly soft and
tender. Balls of force-meat, and egg-balls, should be put in a
short time before serving; the juice of a lemon is considered an
improvement.

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MULIGATAWNY SOUP.