carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of
savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a
tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port
wine, 3 quarts of water.
_Mode_.--Cut up the tails, separating them at the joints; wash them, and
put them in a stewpan, with the butter. Cut the vegetables in slices,
and add them, with the peppercorns and herbs. Put in 1/2 pint of water,
and stir it over a sharp fire till the juices are drawn. Fill up the
stewpan with the water, and, when boiling, add the salt. Skim well, and
simmer very gently for 4 hours, or until the tails are tender. Take them
out, skim and strain the soup, thicken with flour, and flavour with the
ketchup and port wine. Put back the tails, simmer for 5 minutes, and
serve.
_Time_.--4-1/2 hours. _Average cost_, 1s. 3d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 10 persons.
PARTRIDGE SOUP.