[soups]

Soup,made of a beef's hock.
Let the bones be well broken, boil five hours in eight quarts of water, one gill rice to be added, salt sufficiently; after three hours boiling add 12 potatoes pared, some small carrots and two onions; a little summer savory will make it grateful.


Veal soup.
Take a should of veal, boil in five quarts water three hours, with two spoons rice, four onions, six potatoes, and a few carrots, sweet marjoram, parsley and summer savory, salt and pepper sufficiently; half a pound butter worked into four spoons flour, to be stirred in while hot,


Soup, of Lamb's head and pluck.
Out the head, heart and lights with one pound pork into five quarts water; after boiling one hour add the liver, continue boiling half an hour more, which will be sufficient: potatoes, carrots, onions, parsley, summer savory and sweet marjoram, may be added in the midst of boiling: take half a pound of butter, work it into one pound flour, also a small quantity of summer savory, pepper and two eggs, work the whole well together--drop this in small balls into the soup while hot, it is then fit for the table. 

American Cookery
Amelia Simmons
1796

Albany 
New York