ALMOND SOUP.

110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1
oz. of vermicelli, 4 blades of mace, 6 cloves, 1/2 lb. of sweet almonds,
the yolks of 6 eggs, 1 gill of thick cream, rather more than 2 quarts of
water.

_Mode_.--Boil the beef, or veal, and the mutton, gently in water that
will cover them, till the gravy is very strong, and the meat very
tender; then strain off the gravy, and set it on the fire with the
specified quantities of vermicelli, mace, and cloves, to 2 quarts. Let
it boil till it has the flavour of the spices. Have ready the almonds,
blanched and pounded very fine; the yolks of the eggs boiled hard;
mixing the almonds, whilst pounding, with a little of the soup, lest the
latter should grow oily. Pound them till they are a mere pulp, and keep
adding to them, by degrees, a little soup until they are thoroughly
mixed together. Let the soup be cool when mixing, and do it perfectly
smooth. Strain it through a sieve, set it on the fire, stir frequently,
and serve hot. Just before taking it up, add the cream.

_Time_.--3 hours. _Average cost_ per quart, 2s. 3d.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

[Illustration: ALMOND & BLOSSOM.]

THE ALMOND-TREE.--This tree is indigenous to the northern parts