in a glass of white wine, a table spoonful of mushroom ketchup, and
the juice of half a lemon; it will require to be thickened with a
little flour browned; the giblets are served in the soup.

* * * * *

BARLEY SOUP.

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck,
with three quarts of water, boil it gently and keep it well skimmed;
a sprig of parsley, a couple of sliced turnips, a carrot, an onion or
more, if approved, with a little white pepper and salt, are sufficient
seasoning, a breakfast cup full of barley should be scalded and put in
the stew-pan with the meat, if when done, the soup is thin and watery,
a little prepared barley, mixed smoothly, should be stirred in.

* * * * *

SOUP DE POISSON, OR FISH SOUP.

Make a good stock, by simmering a cod's-head in water, enough to cover
the fish; season it with pepper and salt, mace, celery, parsley, and
a few sweet herbs, with two or three onions, when sufficiently done,
strain it, and add cutlets of fish prepared in the following manner:
cut very small, well-trimmed cutlets from any fish, sole or brill are
perhaps best suited; stew them in equal quantities of water and wine,
but not more than will cover them, with a large lump of butter, and
the juice of a lemon; when they have stewed gently for about fifteen
or twenty minutes, add them to the soup, which thicken with cream and
flour, serve the soup with the cutlets in a tureen; force-meat balls