The Jewish Manual

begins to froth, pour in a wine-glass of port wine, half an ounce of black pepper, a little mace, four spoonsful of ketchup or Harvey's sauce, a little salt, and the peel of a lemon grated; boil all together, let it grow cold, when it must be skimmed and bottled for use.

It may also be prepared as required, by putting a small piece of clarified fat with one ounce of coarse sugar, in an iron spoon, melting them together, and stirring in a little ketchup and pepper.

When good stock or consommé is prepared, it is very easy to form it into any kind of soup or sauce that may be required.

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GRAVY SOUP.

Take about three quarts of any strong stock, seasoned with a bunch of sweet herbs, a carrot, turnip, and a head of celery, which must not be served in the soup. Vermicelli, maccaroni, or thin slices of carrot and small sippets of fried bread cut in fancy shapes, are usually served in this soup.

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MOCK TURTLE.

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