Page:Art of Cookery 1774 edition.djvu/186

148 of vinegar; pour it into the soup-dish, and send it to table. If you have any green peas, boil half a pint in the soup for change.

TAKE half a pound of butter, put it into a stew-pan on the fire, let it all melt, and boil it till it has done making any noise; then have ready ten or a dozen middling onions peeled and cut small, throw them into the butter, and let them fry a quarter of an hour; then shake in a little flour, and stir them round; shake your pan, and let them do a few minutes longer, then pour in a quart or three pints of boiling water, stir them round, take a good piece of upper-crust, the stalest bread you have, about as big as the top of a penny-loaf cut small, and throw in. Season with salt to your palate. Let it boil ten minutes, stirring it often; then take it off the fore, and have ready the yolks of tow eggs beat fine, with half a spoonful of vinegar; mix some of the soup with them, then stir into your soup and mix it well, and pour it into your dish. This is a delicious dish.

TAKE eels according to the quantity of soup you would make: a pound of eels will make a pint of good soup; so to every pound of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of sweet-herbs; cover them close, and let them boil till half the liquor is wasted; then strain it, and toast some bread, and cut it small, lay the bread into the dish, and pour in your soup. If you have a stew-hole, set the dish over it for a minute, and send it to table. If you find your soup not rich enough, you must let it boil till it is as strong as you would have it. You may make this soup as rich and good as if it was meat: you may add a piece of carrot to brown it.

TAKE a carp, a large eel, half a thornback, cleanse and wash them clean, put them into a clean sauce-pan, or little pot, put to them a gallon of water, the crust of a penny loaf, skim them well, season it with mace, cloves, whole pepper, black and white, an onion, a bundle of sweet-herbs, some parsley, a piece of ginger, let them boil by themselves close covered, then take the tails of half a hundred crawfish, pick out the bag,