in a crust of bread, and pour in two quarts of broth. Let it boil softly till one third is wasted; then strain it off, and add to it the chesnuts. Season with salt, and let it boil till it is well tasted, stew two pigeons in it, and a fried French roll crisp; lay the roll in the middle of the dish, and the pigeons on each side; pour in the soup, and send it away hot.
A French cook will beat a pheasant, and a brace of partridges to pieces, and put to it. Garnish your dish with hot chesnuts.
To make mutton broth.
TAKE a neck of mutton about six pounds, cut it in two, boil the scraig in a gallon of water, skim it well, then put in a little bundle of sweet-herbs, an onion, and a good crust of bread. Let it boil and hour, then put in the other part of the mutton, a turnip or two, some dried marigolds, a few chives chopped fine, a little parsley chopped small; then put these in about a quarter of an hour before your broth is enough. Season it with salt; or you may put in a quarter of a pound of barley or rice at first. Some love it thickened with oatmeal, and some with bread; and some love it seasoned with mace, instead of sweet-herbs and onion. All this is fancy and different palates. If you boil turnips for sauce, don't boil all in the top, it makes the broth too strong of them, but boil them in a sauce-pan.
Beef broth.
TAKE a leg of beef, crack the bone in two or three parts, wash it clean, put it into a pot with a gallon of water, skim it well, then put in two or three blades of mace, a little bundle of parsley, and a good crust of bread. Let it boil till the beef is quite tender, and the sinews. Toast some bread and cut it in dice, and lay it in your dish; lay in the meat, and pour the soup in.
To make Scotch barley-broth.
TAKE a leg of beef, chop it all to pieces, boil it in three gallons of water with a piece of carrot and a crust of bread, till it is half boiled away; then strain it off, and put it into the pot again with half a pound of barley, four or five heads of celery washed clean and cut small, a large onion, a bundle of sweet-herbs, a little parsley chopped small, and a few marigolds. Let this boil an hour. Take a cock or large fowl, clean picked and washed, and put into the pot; boil it till the broth is quite good, then season with salt, and send it to table, with the fowl in the
