To make strong broth to keep for use.
TAKE part of a leg of beef and the scrag-end of neck of mutton, break the bones in pieces, and put to it as much water as will cover it, and a little salt; when it boils, skim it clean, and put into it a whole onion stuck with cloves, a bunch of sweet-herbs, some pepper, and a nutmeg quartered. Let these boil till the meat is boiled in pieces, and the strength boiled out of it; then put to it three or four anchovies, and when they are dissolved, strain it out, and keep it for use.
A craw-fish soup.
TAKE a gallon of water, and set it boiling; put in it a bunch of sweet-herbs, three or four blades of mace, an onion stuck with cloves, pepper, and salt; then have about two hundred craw-fish, save about twenty, then pick the rest from the shells, save the tails whole; the body and the shells beat in a mortar, with a pint of pease green or dry, first boiled tender in fair water, put your boiling water to it, and strain it boiling hot through a cloth till you have all the goodness out of it: set it over a slow fire or stew-hole, have ready a French roll cut very thin, and let it be very dry, put it to your soup, let it stew till half is wasted, then put a piece of butter as big as an egg into a sauce-pan, let it simmer till it is done making a noise, shake in two tea-spoonfuls of flour, stirring it about, and an onion; put in the tails of the fish, give them a shake round, put to them a pint of good good gravy, let it boil for four or five minutes softly, take out the onion, and put to it a pint of the soup, stir it well together, and pour it all together, and let it simmer very softly a quarter of an hour; fry a French roll very nice and brown, and the twenty crawfish, pour your soup into the dish, and lay the roll in the middle, and the craw-fish round the dish.
Fine cooks boil a brace of carp and tench, and may be a lobster or two, and many more rich things, to make a craw-fish soup; but the above is full as good, and wants no addition.
A good gravy-soup.
TAKE a pound of beef, a pound of veal, and a pound of mutton cut and hacked all to pieces, put it into two gallons of water, with an old cock beat to pieces, a piece of carrot, the upper crust of a penny loaf toasted very crisp, a little bundle of sweet-herbs, an onion, a tea-spoonful of black pepper and one
