it the juice of a lemon; and five minutes after take up the soup,
with the meat in it, and serve it in the tureen.

Send to table separately, boiled rice on a hot-water dish to keep
it warm, The rice is to be put into the plates of soup by those
who eat it.

To boil rice for this soup in the East India fashion:--Pick and
wash half a pound in warm water. Put it into a sauce-pan. Pour two
quarts of boiling water over it, and cover the pan closely. Set it
in a warm place by the fire, to cook gradually in the hot water.
In an hour pour off all the water, and setting the pan on hot
coals, stir up and toss the rice with a fork, so as to separate
the grains, and to dry without hardening it. Do not use a spoon,
as that will not loosen the grains sufficiently.


MOCK TURTLE OR CALF'S HEAD SOUP.

This soup will require eight hours to prepare. Take a large calf's
head, and having cleaned, washed, and soaked it, put it into a pot
with a knuckle of veal, and the hock of a ham, or a few slices of
bacon; but previously cut off and reserve enough of the veal to
make two dozen small force-meat balls. Put the head and the other
meat into as much water as will cover it very well, so that it may
not be necessary to replenish it: this soup being always made very
rich. Let it boil slowly four hours, skimming it carefully. As
soon as no more scum rises, put in six potatoes, and three
turnips, all sliced thin; with equal proportions of parsley, sweet
marjoram and sweet basil, chopped fine; and pepper and salt to