Almond Soup

Brown Soup

Chestnut Soup

Clear Game Soup

Clear Hare Soup

Clear Ox-Tail Soup

Cream of Barley Soup

Green Pea Soup

Italian Soup

Julliene Soup

Lobster Bisque

Lobster Soup

Mulligatawny Soup

Oyster Soup

Palestine Soup

Parsnip Soup

Potato Puree

Red Pottage

Soup à la Mer

Soup Americaine

Soup Royale

Soup Verte

Spring Vegetable Soup

Stock

Turtle Soup, with Dried Turtle

Vegetable Marrow Soup

Vermicelli Soup

Brown Soup

• 1 kg Shin of Beef.
• 2 table-spoonfuls Flour.
• 1 tablespoonful of Browning.
• 1 Carrot.
• 1 Onion.
• 1 Parsnip.
• 1 small Turnip.
• 2 sticks of Celery.
• 3.5 litres of Water.

Caramel for Browning

• 1 table-spoonful White sugar
• 300ml Water

Scrape the skin of the beef, and remove the marrow from the bone. Cut the meat and vegetables in small pieces, and chop up the marrow from the bone. Put the marrow in a dry soup pot with 1 teaspoonful of butter, and allow it to get smoking hot, then put in the meat and bones and fry them brown ; add the cut-up vegetables, and continue to fry for ten minutes. Then add the water, put on the lid, and let it approach boiling point. Skim it carefully, and replace the lid ; let it simmer slowly for three or even four hours. Strain it and add the flour, previously mixed smooth with cold water, the browning, and the seasoning; allow it to boil for a few minutes, stirring frequently. Two table-spoonfuls of sago or tapioca may be added instead of the flour. The tapioca must be boiled a quarter of an hour till it is clear.

For Browning:

Put the sugar in a small saucepan, and stir it over the fire till it becomes a very dark brown, almost as dark as treacle; then add the water, and let it boil; when cool, bottle for use.