made Plain and Eaf$, i ij 
Mutton-gravy will do, if you have no veal, or a fhin of beef 
chopped to pieces. A few afparagus-tops are very good in it. 
A white peas foup * 
TAKE about three pounds of thick Hank of beef, or any 
lean part of the leg chopped to pieces ; fet it on the fire in three 
gallons of water, about half a pound of bacon, a fmall bundle 
of fweet-herbs, a good deal of dried mint, and thirty or forty 
corns of pepper ; take a bunch of celery, wafh it very clean, 
put in the green tops, and a quart of fpiit peas, cover it elefe, 
and let it boil till two parts is wafted ; then ftrain it off, and 
put it into a clean fauce-pan, five or fix heads of celery cut 
fmall and wafhed clean, cover it clofe and let "it boil till there is 
about three quarts ; then cut feme fat and lean bacon in dice, 
feme bread in dice, and fry them juft crifp ; throw them into 
your difh, feafon your foup with fait, and pour it into your 
difh, rub a little dried mint oyer it, and fend it to table. You 
may add force-meat balls fried, cocks-epmbs boiled in it, and 
an ox’s palate ftewed tender and cut fmall. Stewed Ipinach 
well drained, and laid round the difh is very pretty. 
Another way to make it . 
WHEN you boil a- leg of, pork, or a good piece of beef, favs 
the liquor. When it is cold take off the fat; the next day boil 
a leg of mutton, fave the liquor, and when it is cold take off the 
fat, fet It on the fire, with two quarts of peafe. Let them boil 
till they are tender, then put in the pork or beef liquor, with the 
ingredients as above, and let it boil till it is as thick as you would 
have it, allowing for the boiling again ; then ftrain it off, and 
add the ingredients as above. You may make your foup of veal 
or mutton gravy if you pleafe, that is according to your fancy. 
A chefnut foup . 
TAKE half a hundred of chefnuts, pick them, put them m 
an earthen pan, and fet them in the oven half an hour, orroaft 
them gently over a flow tire, but take care they don’t burn ; 
then peel them, and fet them to flew in a quart of good beef, 
veal, or mutton broth, till they are quite tender. In the mean 
time, take a piece or flice of ham, or bacon, a pound of veal, 
a pigeon beat to pieces, a bundle of fweet-herbs, an onion, a lit¬ 
tle pepper and mace, and a piece of carrot; lay the bacon at the 
bottom of a ftew-pan, and lay the meat and ingredients at top.. 
Set it pve£ a flow fire till it begins to flick to the pan, then put 
in 
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