the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg, and return to the pot. When the flesh falls from the bones of the pig’s feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly, without removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before dinner, set on the stock to warm. When it boils strain carefully, and drop in the meat you have reserved, which, when cold, should be cut into small squares. Have these all ready as well as the force-meat balls. To prepare these, rub the yolks of five hard-boiled eggs to a paste in a Wedgewood mortar, or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them, also a little butter and salt. Mix with these two eggs beaten very light, flour your hands, and make this paste into balls about the size of a pigeon’s egg. Throw them into the soup five minutes before you take it from the fire; stir in three large tablespoonfuls of browned flour rubbed smooth in three great spoonfuls of melted butter, let it boil up well, and finish the seasoning by the addition of a glass and a half of good wine—Sherry or Madeira—and the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemon. Some lay the slices upon the top of the soup, but the better plan is to pass to the guests a small dish containing these.

If the directions be closely followed, the result is sure to be satisfactory, and the task is really much less troublesome than it appears to be.

Giblet Soup.

• Feet, neck, pinions, and giblets of three chickens, or of two ducks or two geese.
• 1½ lb. veal.
• ½ lb. ham.
• 3 qts. water.

Crack the bones into small pieces, and cut the meat into strips. Put all together with the giblets over the fire, with a bunch of sweet herbs and a pinch of allspice. Stew slowly for two hours. Take out the giblets and set them aside in a pan where they will keep warm. Take up a teacupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste; then, two tablespoonfuls of butter. Return to the pot and boil for fifteen minutes; season at the last with a glass of brown sherry and a tablespoonful of tomato or walnut catsup. A little Worcestershire sauce is an improvement. Finally, chop and add the giblets, and boil up once.