148 The Art of Cookery? 
of vinegar; pour it into the foup-difh, and fend it to table. If 
you have any green peas, boil half a pint in the foup for change. 
To make an onion foup . 
TAKE half a pound of butter, put it into a ftew-pan on 
the fire, let it all melt, and boil it till it has done making any 
noife ; then have ready ten or a dozen middling onions peeled 
and cut fmall, throw them into the butter, and let them fry a ‘ 
quarter of an hour ; then fhake in a little flour, and ftir them 
round ; ftake your pan, and let them do a few minutes longer, 
then pour in a quart or three pints of boiling water, ftir them 
round, take a good piece of upper-cruft, the ftaleft bread you 
have, about as big as the top of a penny-loaf cut fmall, and 
throw it in. Seafon with fait to your palate. Let it boil ten 
minutes, ftirring it often ; then take it off the fire, and have 
ready the yolks of two eggs heat fine, with half a fpoonful of 
vinegar ; mix fome of the foup with them, then ftir it into your 
foup and mix it well, and pour it into your dilh. This is a de¬ 
licious dift. 
T0 make an eel foup • 
TAKE eels according to the quantity of foup you would 
make: a pound of eels will make a pint of good foup; fo to 
every pound of eels put a quart of water, a cruft of bread, two 
er three blades of mace, a little whole pepper*, an onion, and a 
bundle of fweet-herbs; cover them clofe, and let them boil till 
half the liquor is wafted ; then ftrain it, and toaft fome bread, 
and cut it fmall, lay the bread into the difri, and pour in your 
foup. If you have a ftew-hole, fet the difh over it for a minute, 
and fend it to table. If you find your foup not rich enough, you 
muft let it boil till it is as ftrong as you would have ir. You 
may make this foup as rich and good as if it was meat : you 
may add a piece of carrot to brown it. 
To make a crawfijh feup. 
TAKE a carp, a large eel, half a thornback, cleanfe and 
waft them clean, put them into a clean faucepan, or little 
pot, put to them a gallon of water, the cruft of a penny loaf, 
fkim them well, feafon it with mace, cloves, whole pepper, black 
arid white, an onion, a bundle of fweet herbs, fome parfley, a 
p ece of ginger, let them boil by themfeives clofe covered, then 
take the tails of half a hundred crawfifc, pick out the bag, 
and 
