Charlotte Bury - The Lady's Own Cookery Book, and New Dinner-Table Directory;

Take lean beef or veal, about eight or nine pounds, and a scrag of mutton; boil them gently in water that will cover them, till the gravy be very strong and the meat very tender; then strain off the gravy and set it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of the spices. Have ready one pound of the best almonds, blanched and pounded very fine; pound them with the yolks of twelve eggs, boiled hard, mixing as you pound them with a little of the soup, lest the almonds should grow oily. Pound them till they are a mere pulp: add a little soup by degrees to the almonds and eggs until mixed together. Let the soup be cool when you mix it, and do it perfectly smooth. Strain it through a sieve; set it on the fire; stir it frequently; and serve it hot. Just before you take it up add a gill of thick cream.

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two quarts of water and half a pint of pale ale; cover it close and let it stew gently for an hour. Put in some whole pepper and salt to your taste. Then strain out the liquor and take off the fat; put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor. Then put in your green tops of asparagus, cut small, and let them boil till all is tender. Serve hot, with the crust of a French roll in the dish.

Boil three half pints of winter split peas; rub them through a sieve; add a little gravy; then stew by themselves the following herbs: – celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest; colour the soup of a pea green with spinach juice; add half a pint of cream or good milk, and serve up.

Take a knuckle of veal, and put as much water to it as will make a good soup; let it boil, skimming it very well. Add two carrots, three anchovies, a little mace, pepper, celery, two onions, and some sweetherbs. Let it boil to a good soup, and strain it off. Put to it a full half pint of Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup. Scald the calf’s head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.

Take about two pounds of veal and the same of lean beef; make it into a broth or gravy, and put it by until wanted. Take a quarter of a pound of butter, four large fine carrots, two turnips, two parsnips, two heads of celery, and four onions; stew these together about two hours, and shake it often that they may not burn to the stewpan; then add the broth made as above, boiling hot, in quantity to your own judgment, and as you like it for thickness. It should be of about the consistency of pea-soup. Pass it through a tamis. Season to your taste.

Take four pounds of beef, a scrag of mutton, about a dozen large carrots, four onions, some pepper and salt; put them into a gallon of water, and boil very gently for four hours. Strain the meat, and take the carrots and rub them very smooth through a hair sieve, adding the gravy by degrees till about as thick as cream. The gravy must have all the fat taken off before it is added to the carrots. Turnip soup is made in the same way.

Take six pounds of gravy beef; cut it small, put it into a large stewpan, with onions, carrots, turnips, celery, a small bunch of herbs, and one cup of water. Stew these on the fire for an hour, then add nine pints of boiling water; let it boil for six hours, strain it through a fine sieve, and let it stand till next day; take off the fat; put it into a clean stewpan, set it on the fire till it is quite hot; then break three eggs into a basin, leaving the shells with them. Add this to the soup by degrees; cover close till it boils; then strain it into a pan through a fine cloth. When the eggs are well beaten, a little hot soup must be added by degrees, and beaten up before it is put into the stewpan with the whole of the soup.