wade Plain and Eafy, 
I2 2 
<po makeJlrong broth to keep for ufe, 
TAKE part of a leg of beef and the fcraig end of a neck of 
mutton, break the bones in pieces, and put to it as much water 
as will cover it, and a little fait; and when it boils, fkim it 
clean, and put into it a whole onion ftuck with cloves, a bunch 
of Tweet-herbs, feme pepper, and a nutmeg quartered. Let thefe 
boil till the meat is boiled in pieces, and the ftrength boiled out 
of it; then put to it three or four anchovies, a#d when they are 
diffolved, {train it out, and keep it for ufe, 
A craw-fijlo foup . 
TAKE a gallon of water, and fet it a-boiling ; put in it a 
bunch of fweej:-herb$, three or four blades of mace, an onion 
ftuck with cloves, pepper, and fait; then have about two hun¬ 
dred craw-fifh, fave about twenty, then pick the reft from the 
{hells, fave the tails whole; the body and {hells beat in a mortar, 
with a pint of peafe green or dry, firft boiled tender in fair wa¬ 
ter, put your boiling water to it, and ftrain it boiling hot through 
a cloth till you have all thegoodnefs out of it: fet it over a flow 
fire or ftew-hole, have ready a French roll cut very thin, and let 
it be very dry, put it to your foup, let it flew till half is wafted, 
then put a piece of butter as big as an egg into a fauce pan, let 
it fimmer till it is done making a noife, {hake in two tea-fpoon- 
fuls of flour, ftirring it about, and an onion ; put in the taijs of 
the fifli, give them a {hake round, put to them a pint of good 
gravy, let it boil four or five minutes foftly, take out the onion, 
and put to it a pint of the foup, ftir it well together, and pour it 
all together, and let it fimmer very foftly a quarter of an hour ; 
fry a French roll very nice and browm, and the twenty craw- 
fifli, pour your foup into the difli, and lay the roll in the mid¬ 
dle, and the craw fifli round the difli. 
Fine cooks boil a brace of carp and tench, and may be a lob- 
fter or two, and many more rich things, to make a craw-fifti 
foup; hut the abpve is full as good, and wants no addition. 
A good gravy-foup, 
TAKE a pound of beef, a pound of veal, and a pound of 
mutton cut and hacked all to pieces, put it into two gallons ol 
water, with an old cock beat to pieces, a piece of carrot, the 
upper cruft of a penny loaf toafted very crifp, a little bundle of 
fweet-herbs, an onipn, a tea-fpoonful of black pepper and one 
