12 4 5 w Art of Cookery ? 
of white pepper, four or five blades of mace, and four cloves I 
cover it, and let it flew over a flow fire till half is wafted, then 
ftrain it off', and put it into a clean fauce-pan, with two or three 
large fpoonfuls of rafpings clean fifted, half an ounce of truffles 
and morels, three or four heads of celery waffled very clean and 
cut fmall, an ox’s palate, firft boiled tender and cut into pieces^ 
a few cocksrcombs, a few of the little hearts of young favoys ; 
cover it clofe, and let it fitnmer very foftly over a flow fire two 
hours ; then have ready a French roll fried and a few force-meat 
balls fried, put them in your difh and pour in your foup. Yoii 
may boil a leg of veal, and a leg of beef, and as many fine things 
as-you pleafe 3 but I believe you will find this rich and high 
enough. 
You may leg.ve out the cocks,-combs,, and palates, truffles, &c. 
if yon don’t like them ; it wall be good foup without tfiem ; and 
if you would have your foup vefy clear, don’t put in the rafpings. 
Obferve, if it be a china difh not to pour your foup in boiling 
hot off the fire, but fet it do wn half a minute, and put a ladle¬ 
ful in firft to warm the difh, then put it in ; tor if it be a froft, 
the bottom of your difh will fly out. Vermicelli is good in it, 
an ounce put in juft before you take it up; let it boil four or 
five minutes. 
You may make this foup of beef, or veal alone, juft as you 
fancy. A leg of beef will do either without veal, mutton, or 
fowl.. 
A green 'pas foup . 
TAKE a fmall knuckle of veal, about three or four pounds, 
chop it all to pieces, fet it on the fire in fix quarts of water, a 
little piece of Jean bacon, about half an ounce fteeped in vinegar 
an hour, four or five blades of mace, three or four cloves,.twelve 
pepper-corns of black pepper, twelve of white, a little bundle of 
fweet-herbs and pariley., a little piece of upper cruft toafled crifp,; 
cover it clofe, and let it boil foftly over a flow fire till half is 
wafted ; then ftrain it off, and put to it a pint of green peas and 
a lettuce cut fmall, four heads of celery cut very fmall, and 
waffled clean ; cover it clofe, and let it ftew very foftly over a 
flow fire two hours; in the mean time boil a pint of old peas in 
a pint of water very tender, and ftrain them well through a coarfe 
hair fieve, and all the pulp, then pour it into the foup, and let 
it boil together. Seafon with fait to your palate, but not too 
much. Fry a French roll crifp, put it into your difh 5 and pour- 
your foup in. Be fore there be full two quarts* 
Mmtoij 
