Lay in the bottom of the tureen some slices of bread without the crust.
Boil it slowly a few minutes longer, and then put it into your tureen.
Let it get another slow boil, and then put it into the tureen.
Pour a little gravy round the goose, and serve the rest in a tureen.
Pour a little gravy round the duck, 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.
