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the soup through a fine sieve into a basin. Wash out the
stew-pan, then return the soup into it, and season it with a
glass of wine, a table-spoonful of mushroom catsup, and a
little salt. Let it have one boil up, and then put the giblets
in to get hot, and the soup is ready.
                       FISH SOUP.
  Soup made of fish is more delicate in taste, and more ele-
gant in appearance than might be imagined, by persons
wholly unacquainted with it. Oyster and lobster soup are
the two most esteemed.
                      OYSTER SOUP.
  Veal will make the most delicate stock for this soup, it
should be strong and clear; put it to a quart of the hard part
of fresh juicy oysters, which have been pounded in a mor.
tar with the yolks of six hard boiled eggs. Simmer for half
an hour, then strain it into a fresh stew-pan, and put in
another quart or more of oysters trimmed, and nicely washed
from their shells, also some mace and cayenne, and let it
simmer for ten minutes. Beat up the yolks of three eggs,
take out a little soup in a cup, let it cool, then mix it by de-
grees with the eggs, and stir this into the soup, having first
drawn that aside from the fire; stir all the time after you put
this in until you send it to table, or it will curdle. You may
give this soup any additional flavour you like. The oysters
which are put in whole may be first run on fine wire skew-
ers, and then fried.
7
SOUPS.
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