few slices of bread and cut them into pieces the size and shape of
shillings and crowns, soak them in the remainder of the broth, and
when the vegetables are well done add all together and let it simmer
for a few minutes; a lump of white sugar, with pepper and salt are
sufficient seasoning.

* * * * *

SOUPE A LA TURQUE.

Make a good gravy from shin of beef, and cut up very small various
sorts of vegetables of whatever may be in season, add spices, pepper,
and salt; when it is all stewed well down together, set it to cool and
take off the fat, then place it again on the fire to boil, and add to
two quarts of soup, one quarter of a pound of rice, beat two yolks of
eggs with a little of the stock, and when the rice is quite tender,
stir them into the soup, taking the precaution not to let the soup
boil, and to stir always the same way.

* * * * *

PEPPER POT.

Cut small pieces of any vegetables, and add pieces of smoked or salt
beef, and also of any cold poultry, roast beef or mutton, stew all
these together in two or three quarts of water, according to the
quantity of meat, &c. It must be seasoned highly with whole peppers,
allspice, mace, Jamaica pickles, and salt; it must be thoroughly
stewed, and served, without straining, in a tureen.