21.   The goulash, unlike the thick stew Americans know, was an authentic soup served in miniature kettles for each diner to ladle into soup plates.

22.   The service includes soup plates, plates with scalloped borders, plain rims, octagonal plates and a pair of large chargers.

23.   Then remove from heat and serve in soup plates.

24.   Transfer to warm soup plates.

25.   Transfer to warm soup plates, taking care that the ingredients are well distributed.

26.   Use a slotted spoon to mound the scallops, potatoes, cabbage and bacon in center of large soup plates or shallow bowls, dividing evenly.

27.   Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates.

28.   Use a slotted spoon to mound the chunks of fish, onions and potatoes in the center of large soup plates or shallow bowls.

29.   Using slotted spoon, scoop raspberries into four soup plates, pour sauce over, and garnish with a few reserved tea leaves.

30.   With a slotted spoon, transfer the chunks of fish, onions and potatoes to soup plates.