COOKERY. 153 



meat at first; and the gravy that is drawn from the meat 

 should be almost dried up before the water is put to it. 

 Do not use the sediment of gravies, &c. that have 

 stood to be cold. When onions are strong, boil a turnip 

 with them, if for sauce: this will make them mild. 



If soups or gravies are too weak, do not cover them 

 up in boiling, that the watery particles may evaporate. 



A clear jelly of cow-heels is very useful to keep in 

 the house, being a great improvement to soups and 

 gravies. 



VEAL BROTH. 



Stew a small knuckle in about three quarts of water, 

 two ounces of rice, a little salt, and a iDlade of mace, 

 till the liquor is half wasted away. 



A PLAINER WHITE SOUP. 



Two or three pints of soup may be made of a small 

 knuckle of veal, with the proper seasoning; and both 

 served together, with the addition of a quarter of a pint 

 of good milk. Two spoonfuls of cream, and a little 

 ground rice, will give it a proper thickness. 



OLD PEASE SOUP. 



Save the water of boiling pork or beef; and if too 

 salt, put as much fresh water to it; or use fresh water 

 entirely, with roast beef bones, a ham or gammon-bone, 

 or an anchovy or two. Simmer these with some good 

 whole or split pease; the smaller the quantity of water 

 at first, the better. Simmer till the pease will pulp 

 through a colander: then set the pulp, and more of the 

 liquoi- that boiled the pease, with twQ carrots, a turnip, 

 a leek, and a stick of celery cut into bits, to stew till all 

 is quite tender. The last requires less time; an hour 

 will do for it. 



When ready, put fried bread cut into dice, dried 

 mint rubbed fine, pepper, and (if wanted) salt, into the 

 tureen. 



