thoroughly

heated and the colour drawn, which hems to darken the soup. Let it boil slowly and steadily for another two hours, and strain, after which put it in a cool place for at least twelve hours; then, after removing the fat carefully, nut it ou in a clean pan, with the whites and shells of two eggs, slightly beaten with a gill of cold water add a little powdered sweet basil, marjoram, and savoury,; stir with a switch until boils, cease stirring, and let it boil for five minutes then remove a litUe back from the fire, let it stand with a lid on it for ten minutes, and pour through jelly bag. Cut the head and tongue into small pieces about an inch square have small quenelles made from the breast of the fowl,; poach them in boiling water for five minutes, and add along with the small squares meat to the soup just before serving. houghs of an ox, together weighing from twelve to fourteen pounds, wash them well, put them in a large stew-pan, cover with water and a little salt, skim clean when it comes to the boil, then add one ounce of whole white pepper, one handful of parsley, and let it boil slowly for four hours, then take out the meat, cut off the gristly parts, lay them aside, and return the bones with the meat left on them to the stew-pan containing the stock. Have a good young fowl prepared, add to the soup, let it boil for one hour, then take it out and remove the fleshy parts from the breast, return the remainder to the stock, boil two hours longer, and