232 SOUPS. 



some things with which the Court should be supposed to be 

 acquainted." 



CLAM SOUP. 



Brown a quarter of a pound of butter and thicken it with 

 flour, then pour in as much water as you judge sufficient for 

 your soup, put in a piece of veal or small leg of lamb, and 

 one pint of clam-liquor, a finely chopped onion, a little thyme, 

 pounded pepper, cloves, and mace, but no salt, as the clam- 

 liquor will answer for that ; add a gill of wine, Madeira or 

 sherry ; a yam boiled in it is a great improvement ; let it boil 

 three hours, when take not less than fifty clams, trim them 

 and cut them in small pieces, and throw them in the soup 

 half an hour before you dish. The Yam (Dioscorea sativa) 

 is extensively grown in the West Indies ; its root is farina- 

 ceous, and it is both roasted and boiled, or served in soups 

 when it can be procured, where its presence is thought to be 

 much desired. 



MOCK-TURTLE SOUP. 



Boil the well-cleaned calf's head and feet in water just 

 sufficient to cover them ; skim it well, and allow it to boil till 

 the meat can be easily cut from the bones. Take out all the 

 bones and cut the meat in small pieces and strain the liquor 

 over it ; add to it one quarter of an ounce of ground pepper, 

 one quarter of an ounce of pounded clove, some pulverized 

 sweet herbs ; put it again in a clean kettle over the fire, and 

 let it simmer, but not boil. About half an hour before you 

 take the soup up, put in forcemeat balls ; have the balls the 

 size of large English walnuts ; reserve some of the forcemeat 

 balls to fry brown in butter ; at the same time have ready a 

 bottle of claret or port wine, and pour it into the kettle. 

 Boil twelve eggs ten minutes, and when the soup is to be 

 sent in, cut the eggs in two pieces and garnish the sides of the 

 dish with them and slices of lemon. Have some of the force- 



