tureen

Lay in the bottom of the tureen some slices of bread without the crust.

Let it get another slow boil, and then put it into the tureen.

Boil it slowly a few minutes longer, and then put it into your tureen.

Pour a little gravy round the duck, and serve the rest in a tureen.

Pour a little gravy round the goose, and serve the rest in a tureen.

Pour a little gravy round the hare, and serve the remainder in a tureen.

Warm two ounces of vermicelli and put into it; boil it ten minutes, and pour it into a tureen, with the crust of a French roll.

When done, wash the pork clean in hot water, send it up in a dish, or cut into small pieces and put with the soup into the tureen.

When done, drain it in a strainer, put it in the tureen, and pour the soup on to it.

Strain again into a tureen, and serve with sippets of toast.