been boiled or it will curdle in the soup. Season it with nutmeg
and mace. Stir the mixture into the soup, and let it boil
afterward about three minutes, stirring all the time. Lay in the
bottom of the tureen some slices of bread without the crust. Pour
the soup upon it, and send it to table.


CLEAR GRAVY SOUP.

Having well buttered the inside of a nicely tinned stew-pot, cut
half a pound of ham into slices, and lay them at the bottom, with
three pounds of the lean of fresh beef, and as much veal, cut from
the bones, which you must afterward break to pieces, and lay on
the meat. Cover the pan closely, and set it over a quick fire.
When the meat begins to stick to the pan, turn it; and when there
is a nice brown glaze at the bottom, cover the meat with cold
water. Watch it well, and when it is just coming to a boil, put in
half a pint of cold water. This will cause the scum to rise. Skim
it well, and then pour in another half pint of cold water; skim it
again; pour in cold water as before, half a pint at a time, and
repeat this till no more scum rises. In skimming, carefully avoid
stirring the soup, as that will injure its clearness.

In the mean time prepare your vegetables. Peel off the outer skin
of three large white onions and slice them. Pare three large
turnips, and slice them also. Wash clean and cut into small pieces
three carrots, and three large heads of celery. If you cannot
obtain fresh celery, substitute a large table-spoonful of celery
seed, tied up in a bit of clear muslin. Put the vegetables into
the soup, and then place the pot on one side of the fire, where