quarts of water, if it be a common fowl or duck--a turkey will require
more water. Boil it gently for three hours, tie up a small bunch of
thyme, and let it boil in it half an hour, then take it out. Thicken
your soup with a large spoonful of butter rubbed into two of flour, the
yelks of two eggs, and half a pint of milk. Be careful not to let it
curdle in the soup.

* * * * *

CATFISH SOUP.

_An excellent dish for those who have not imbibed a needless prejudice
against those delicious fish._

Take two large or four small white catfish that have been caught in deep
water, cut off the heads, and skin and clean the bodies; cut each in
three parts, put them in a pot, with a pound of lean bacon, a large
onion cut up, a handful of parsley chopped small, some pepper and salt,
pour in a sufficient quantity of water, and stew them till the fish are
quite tender but not broken; beat the yelks of four fresh eggs, add to
them a large spoonful of butter, two of flour, and half a pint of rich
milk; make all these warm and thicken the soup, take out the bacon, and
put some of the fish in your tureen, pour in the soup, and serve it up.

* * * * *

ONION SOUP.

Chop up twelve large onions, boil them in three quarts of milk and water
equally mixed, put in a bit of veal or fowl, and a piece of bacon with