made Thin and Rajyl 229. 
©tit the glue Into a courfe new flannel. Let it lay eight or nine 
hours, keeping it in a dry warm place, and turn it on frefh flan¬ 
nel till it is quite dry, and the glue will be quite hard ; put it 
into clean new ftone pots, keep it dole covered from dull and 
dirt, in a dry place, and where no damp can come to it. 
When you ufe it, pour boiling water on it, and ftir it all the 
time till it is melted. Seafon it with fait to your palate. A piece 
as big as a large walnut will make a pint of water very rich ; but 
as to that you are to make it as good as you pleafe ; if for foup. 
Fry a French roll and lay it in the middle of the diffl, and when 
the glue is diflblved in the water, give it a boil and pour it into 
a diffl. If you chufe it for change, you may boil either rice or 
barley, vermicelli, celery cut fmall, or truffles or morels ; but 
let them be very tenderly boiled in the water before you ftir in 
the glue, and then give it a boil all together. You may, when 
you would have it very fine, add forcemeat balls, cocks-combs* 
or a palate boiled very tender, and cut into little bits; but it will 
be very rich and good without any of thefe ingredients. 
. If for gravy, pour the boiling water on to what quantity you: 
think proper y and when it is diflblved, add what ingredients you 
pleafe, as in other fauces. This is only in the room of a rick 
good gravy. You may make your fence either weak or ftrong* 
by adding more or lefs. 
Rules to %e olferved in making foups or IrbUb's* 
FIRST take great care the pots or fauce-pans and covers be 
very clean and free from all greafe and land, and that they be 
well tinned, for fear of giving the broths and foups any brally 
tafte. If you have time to flew as foftly as you can, it will 
both have a finer flavour, and the meat will be tenderer. But then 
obferve, when you make foups or broths for prefent ufe, if it is 
to be done foftly, don't put much more water than you intend 
to have foup or broth ; and if you have the convenience of an 
earthen pan or pipkin, fet it on wood embers till it boils, 
then fkira it, and put in your fe-afoning 5 cover itclofe, and fet 
it on embers, fo that it may do very Foftly for dome time, and 
both the meat and broths will be delicious. You rauft obferve 
in all broths and foups that one thing does not tafte more than 
another; but that the tafte be equal, and it has a fine agree¬ 
able relifh, according to what you defign it for y and you muff; 
be fure, that all the greens and herbs you put in be cleaned, 
waffled, and picked* 
K 
CHAP. 
