Sweetbread Soup

Boil a pair of sweetbreads for five minutes with a little water; skin, trim, and boil them gently in one and a half pints of white stock, with a bouquet of herbs, a piece of celery, or as much celery seed as will lie on a threepenny piece, and a shred of mace, until they are quite tender. When they are quite soft either pass them through a hair sieve or chop them finely. Remove the herbs, add a little pepper and salt, a few drops of lemon juice, and a gill of cream.

Brunoise Soup

Take one young carrot, half a young turnip, two leaves of celery, a little of the flower of a boiled cauliflower, one onion, one ounce of butter, one pint of water in which the cauliflower was boiled, one pint of milk, one teaspoonful of salt, pepper, and two ounces of stale bread toasted. Stew the ingredients, except the toast, together for one hour; then break the toast in pieces, add it to the rest and stew all together for another hour. Pass all through a sieve and return it to the stewpan to get hot.

Maigre Soup

Shred one pound of potatoes, and put them with one leek, one onion, and one ounce of butter into a pint of boiling water in a stewpan. Boil until the vegetables are soft, then pass them through a sieve, adding a pint of hot milk to help them through. Put all into the stewpan, and stir until it boils, then sprinkle in one tablespoon-ful of Groult's tapioca, Boil until the tapioca is clear; flavour with a little ground mace, pepper and salt, add a little lemon juice, and a tablespoonful of chopped parsley.