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Strong Fish Gravy, Broths, and Soups.
strain it off. Your fine cooks, if they can, chop a par-
tridge or two, and put in gravies.
A strong Fish Gravy. Take two or three eels, or any
fish you have, skin or scale them, gut and wash them
from grit, cut them in little pieces, put them in a sauce-
pan, cover them with water, a little crust of bread toast-
ed brown, a blade or two of mace, and some whole pep-
per, a few sweet herbs, and a little bit of lemon-peel.
Let it boil till it is rich and good, then have ready a
piece of butter, according to the gravy ; if a pint, as
big as a walnut. Melt it in the saucepan, shake in a
little flour, and toss it about till it is brown, and strain
in the gravy. Let it boil a few minutes, and it will be
good.
Strong Broth to keep for Use. Take part of a leg of
beef, and the scrag end of a neck of mutton, break the
bones in pieces, and put to it as much water as will cover
it, and a little salt; skim it clean, and put in a whole
onion stuck with cloves, a bunch of sw'eet herbs, pep-
per, and a nutmeg quartered. Boil these till the meat
in pieces, and the strength boiled out; strain it, and keep
it for use.
Green Peas Soup. Take a gallon of water, make it boil;
put in six onions, four turnips, two carrots, two heads of
celery cut in slices, some cloves, four blades of mace,
four cabbage-lettuces cut small; stew them for an hour;
strain it oft, and put in two quarts of old green peas, and
boil them in the liquor till tender; then beat or bruise
them, and mix them up with the broth, and rub them
through a tammy or cloth, and put it in a clean pot, and
boil it up fifteen minutes; season with pepper and salt
to your liking ; then put the soup in a tureen, with small
dices of bread toasted very hard.
A Peas Soup for Winter. Take about four pounds of
lean beef, cut it in small pieces, a pound of lean bacon,
or pickled pork, set it on the fire with two gallons of
water, let it boil, and skim it well ; then put in six
onions, two turnips, one carrot, arid four heads of celery
