WHITE SOUP—­Put six pounds of lean gravy beef into a saucepan, with half gallon of water and stew gently until all the good is extracted and remove beef.  Add to the liquor six pounds of knuckle of veal, one-fourth pound ham, four onions, four heads of celery, cut into small pieces, a few peppercorns and bunch of sweet herbs.  Stew gently for seven or eight hours, skimming off the fat as it rises to the top.  Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream and a little stock, boil ten minutes, then pass through a silk sieve, using a wooden spoon in the process.  Mix the cream and almonds with the soup, turn into a tureen, and serve.

WINE SOUP—­Put the yolks of twelve eggs and whites of six in an enameled saucepan and beat thoroughly.  Pour in one and a half breakfast cupfuls of water, add six ounces of loaf sugar, the grated rind and strained juice of a large lemon, one and one-half pints of white wine.  Whisk the soup over a gentle fire until on the point of boiling, removing immediately.  Turn into a tureen, and serve with a plate of sponge cakes or fancy biscuits. (This soup should be served as soon as taken from fire.)

CHESTNUT SOUP—­Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream, season to taste, and serve with small squares of bread fried crisp in butter or olive oil.

FISH

BOILED CODFISH, WITH CREAM SAUCE—­Take out the inside of a cod by the white skin of the belly, taking care to remove all blood.  Place the fish in a kettle with salted cold water; boil fast at first, then slowly.  When done take out and skin.  Pour over it a sauce made as follows: 

One-fourth pound butter put into a stewpan with one tablespoonful of flour, moistened with one pint of cream or rich milk, and salt and pepper, and also one teaspoonful essence of anchovies.  Place the pan over the fire and let thicken, but not boil.

BOILED MACKEREL—­Prepare and clean some mackerel.  Put in water and boil until they are done.  When cooked, drain and put the mackerel on a hot dish.  Blanch some fennel in salted water.  When it is soft drain and chop finely.  Put one tablespoonful in half pint of butter sauce.  Serve in a sauce boat with the fish.

BOILED SALMON WITH SAUCE TARTARE—­Scrape the skin of the fish, wipe, and if you have no regular fish kettle with a perforated lid, tie in a piece of cheesecloth and place gently in a kettle of boiling salted water.  Push the kettle back on the fire (where it will simmer gently, instead of boiling hard) and cook, allowing about six minutes to the pound.  Remove carefully, drain, and chill.  If the fish breaks and looks badly take out the bones, flake, pile lightly on the platter and pour the sauce over it.  This may be a hot sauce Hollandaise or a cold sauce tartare.