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

Soup à la Mer

• 1 kg Fish (Whiting, Had-dock, or Flounder).
• 1 Onion.
• 2 Bay Leaves.
• 2 Tomatoes.
• A little Celery.
• Garlic, Parsley Roots.
• 1 Lettuce. A little Sorrel.
• 2 Yolks of Eggs.
• 30g Butter.
• 30g Flour.
• Some Fried Bread.
• 1 litre White Stock.
• 1 litre Water.
• 1 blade Mace.
• 140ml Cream.

Clean and out the fish up into pieces, and put them in a soup pot with the stock and water; when it boils add the onion, a little parsley root washed and cut up, the tomatoes, celery, a very small bit of garlic, the lettuce and sorrel, the mace and bay leaves, and let it all boil one and a half hours; strain and return it to the clean sauce-pan with the flour and butter mixed. Let it boil five minutes, then mix in a basin the eggs and cream, pour some of the boiling soup to this and mix it, then pour the whole into the tureen.

Have some bread cut in small half inch square dice, fry it a golden colour, drain the fat away and serve with the soup.