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Wisdom Soup

Take a pound of beef, a pound of veal, and a pound of mutton, cut into pieces; put the meat into two gallons of water with an old cock cut into pieces, a piece of carrot, the upper crust of a penny loaf toasted very crisp, a little bundle of sweet herbs, an onion, a tea-spoonful of black and one of white pepper, four or five blades of mace, and four cloves; cover it and stew over a slow fire until the liquor is reduced one half, then strain it off and put it into a clean saucepan with two or three large spoonfuls of raspings clean sifted, half an ounce of truffles and morels, three or four heads of celery cut small, an ox's palate first boiled tender and cut into small pieces, a few cocks'-combs, and a few of the little hearts of young savoys; cover close, and simmer the whole very softly over a slow fire for two hours; then have ready a French roll fried, and a few forcemeat balls fried, put them in your dish and pour in the soup. You may boil a leg of veal, and a leg of beef, and as many fine things as you like, but this is likely to be rich and high enough. You may leave out the cocks'-combs, palates, and truffles, etc., if these are not liked--it will be good soup without them; and if you would have your soup very clear do not put in the raspings. Vermicelli is good in it--an ounce put in just before you take it up; let it boil four or five minutes. You may make this soup of beef or veal alone, just as you fancy. A leg of beef will do without either veal, mutton, or fowl.