A good Gravy Soup.
TAKE a pound of beef, a pound of veal, and a pound of mut
ton cut and hacked all to pieces, put it into two gallons of water,
with an old cock beat to pieces, a piece of carrot, the upper crust
of a penny loaf toasted very crisp, a little bundle of sweet herbs,
an onion, a tea spoonful of black pepper and one of white pepper,
four or five blades of mace, and four cloves; cover it, and let it
stew over a slow fire till half is wasted, then strain it off, and put
it into a clean sauce-pan, with two or three large spoonfuls of
rasppings clean sifted, half an ounce of truffles and morels, three
or four heads of celery washed very clean and cut small, an ox's
palate, first boiled tender and cut in pieces, a few cocks-combs,
a few of the little hearts of young always; cover it close and
let it simmer very softly over a slow fire two hours: then have
ready