a sieve into a tureen over a quart of young green peas, that have been boiled by themselves. If peas are not in season, substitute half a dozen hard boiled eggs cut into round slices, white and yolk together.
If wild ducks are used for soup, three or four will be required for the above quantity. Before you put them on the spit to roast, place a large carrot in the body of each duck, to remove the sedgy or fishy taste. This taste will be all absorbed by the carrot, which, of course, most be thrown away.
PIGEON SOUP may be made as above. It will require one dozen tame pigeons, or two dozen wild ones.
Wild pigeons may be made very fat by catching them alive in nets, at the season when they abound; clipping their wings to prevent their flying away; putting them into a field where there is a stream of water convenient for them to drink, or into a large yard; and feeding them twice a day with corn. When fattened in this manner, they will be found profitable articles for sale; the objection to wild pigeons being that they are usually so poor and lean.
FINE CLAM SOUP.— Take half a hundred or more small sand clams, and put them into a pot of hard-boiling water. Boil them about a quarter of an hour, or till all the shells have opened wide. Then take them out, and having removed them from the shells, chop them small and put them with their liquor into a pitcher. Strain a pint of the liquor into a bowl, and reserve it for the soup. Put the clams into a soup-pot, with a gallon of water, and a half pint of the liquor; a dozen whole pepper-corns, half a dozen blades of mace; but no salt, as the clam-liquor will be salt enough; add a pint of grated breadcrumbs, and the crusts of the bread cut very small; also
