You may thicken the soup with rice or barley that has first been
soaked in cold water, or with green peas, or with young corn, cut down
from the cob, or with tomatoes, scalded, peeled and cut into pieces.


GAME SOUP.

Two grouse or partridges, or, if you have neither, use a pair of
rabbits; half a pound of lean ham; two medium-sized onions; one pound
of lean beef; fried bread; butter for frying; pepper, salt and two
stalks of white celery cut into inch lengths; three quarts of water.

Joint your game neatly; cut the ham and onions into small pieces, fry
all in butter to a light brown. Put into a soup-pot with the beef, cut
into strips, add a little pepper. Pour on the water; heat slowly, and
stew gently two hours. Take out the pieces of bird, and cover in a
bowl; cook the soup an hour longer; strain; cool; drop in the celery
and simmer ten minutes. Pour upon fried bread in the tureen.

Venison soup made the same, with the addition of a tablespoonful of
brown flour wet into a paste with cold water, adding a tablespoonful
of catsup, Worcestershire, or other pungent sauce, and a glass of
Madeira or brown sherry.


CONSOMME SOUP.

Take good strong stock (see pages 27 and 30), remove all fat from the
surface, and for each quart of the stock allow the white and shell of
one egg and a tablespoonful of water, well whipped together. Pour this