To make this Fish-Gravy, which may serve for a Foundation of all Fish Soups, take Tench or Eels, or both, well scour'd from Mud, and their Outsides scour'd well with Salt; then pull out their Gills, and put them in a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with Cloves; boil these an hour and a half, and then strain off the Liquor thro' a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms themselves cut small; boil these together, and strain the Liquor thro' a Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon, which will soon render it of a good Colour, and delicate Flavour, fit for Soups, which may be varied according to the Palate, by putting in Pot-Herbs and Spices to every one's liking; this will keep good some time. When you make any of this into Soup, remember to put a Glass of white Wine into your Soup a little before you serve it. A Foundation for Herb Soups. Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks, Beet-Cards, and such like, with two or three large Crusts of Bread, some Butter, a bunch of sweet Herbs, and a little Salt; put these, with a moderate quantity of Water, into a Kettle, and boil them an hour and half, and strain off the Liquor thro' a Sieve, and it will be a good Foundation for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for Lent or Fast-days. These Herb Soups are sometimes strengthened with two or three Yolks of Eggs, a little before they are serv'd to the Table. As in this Month there is plenty of Oranges, so it is a proper Season to make Orange-Wine, which is a most pleasant and refreshing Liquor in the Summer Season. The following Receipt is an approved one for it. To make Orange Wine. From Mrs. _E. B._ Take twenty Gallons of Water, and forty Pounds of fine Sugar, mix these together, boil and clarify it with the Whites of Eggs: against this is done, have two hundred middling Oranges, pared so thin that no White appear upon the Rinds; and as soon as the Syrup is taken off the Fire, put the Peels of five and twenty Oranges into it; and when the Liquor is quite cold, put in the Juice of the Oranges, with some fresh Ale-Yeast spread upon a warm Toast of white Bread; let this work two days, and then put it into the Vessel or Cask, adding at the same time, two Gallons of white _Port_ Wine; and then to every Gallon of Liquor, add an Ounce of Syrup of Citron, or Syrup of Lemon, and in two Months time it be fit to bottle.