BARLEY SOUP.--Put into a stock pot a knuckle of veal and two pounds of shoulder of mutton chopped up; cover with one gallon of cold water; season with salt, whole peppers, and a blade of mace; boil for three hours, removing the scum as fast as it rises. Wash half a pint of barley in cold water, drain and cover it with milk, and let it stand for half an hour, drain and add to the soup; boil half an hour longer, moderately; strain, trim the meat from the bone, chop up a little parsley or celery tops, add a tablespoonful to the soup and serve.
BEEF TEA.--Take half a pound of lean beef; cut it up into small bits; let it soak in a pint of water for three-quarters of an hour; then put both into a quart champagne bottle with just a suspicion of salt. Cork tightly, and wire the cork, so as to prevent its popping out. Set the bottle in a saucepan full of warm water, boil gently for an hour and a half, and strain through a napkin. Beef tea, without the fibrine of the meat, if administered often to a patient, will tend to weaken, instead of strengthening the invalid; always add about a teaspoonful of finely chopped raw meat to a goblet of the tea, and let it stand in the tea for about five minutes before serving.
BISQUE OF CRABS.--Boil twelve hard-shell crabs for thirty minutes, and drain; when cold break them apart, pick out the meat carefully, scrape off all fat adhering to the upper shell, and save these for deviled crabs (an excellent recipe for deviled crabs may be found in "Salads and Sauces.")
Set the crab meat aside; put the under shell and the claws in a mortar with half a pound of butter and a cupful of cold boiled rice, and pound them as smooth as possible; then put this into a saucepan, and add a heaping teaspoonful of salt, a bouquet of assorted herbs, a dozen whole peppers, a blade of mace, and three quarts of stock; boil slowly for one hour, pour it through a sieve, and work as much of the pulp through the sieve as possible. Place the soup on the range to keep warm, but not to boil.
Beat up the yolk of one egg, and add it slowly to a quart of warm milk previously boiled; whisk the milk into the soup; taste for seasoning. Now take the crab meat and heat it in a little boiling water, drain, put it into a hot soup tureen, pour the soup over it and serve.