To make Almond Soup.
TAKE a neck of veal, and the scrag end of a neck of mutton, chop them in small pieces, put them in a large tossing-pan, cut in a turnep, with a blade or two of mace, and five quarts of water, set it over the fire, and let it boil gently till it is reduced to two quarts, strain it through a hair sieve into a clear pot, then put in six ounces of almonds blanched and beat fine, half a pint of thick cream, and Chyan pepper to your taste, have ready three small French rolls, made for that purpose, the size of a small tea-cup; if they are larger they will not look well, and drink up too much of the soup; blanch a few Jordan almonds, and cut them lengthways, stick them round the edge of the rolls slant-ways, then stick them all over the top of the rolls, and put them in the tureen; when dished up pour the soup upon the rolls: these rolls look like a hedge-hog: some French cooks give this soup the name of hedge-hog soup.