44. - Hotch Potch. (English.)

Put a pint of peas into a quart of water, boil them until they are so tender as easily to be pulped through a sieve. Take of the leanest end of a loin of mutton three pounds, cut it into chops, put it into a saucepan with a gallon of water, four carrots, four turnips cut in small pieces; season with pepper and salt. Boil until all the vegetables are quite tender, put in the pulped peas, a head of celery, and an onion sliced, boil fifteen minutes and serve.

45. - Mutton Soup

Cut a neck of mutton into four pieces, put it aside, take a slice of the gammon of bacon and put it in a saucepan with a quart of peas, with enough water to boil them, let the peas boil to a pulp and strain them through a cloth, put them aside, add enough water to that in which is the bacon to boil the mutton, slice three turnips, as many carrots, and boil for an hour slowly; add sweet herbs, onions, cabbage, and lettuce chopped small, stew a quarter of an hour longer, sufficient to cook the mutton, then take it out, take some fresh green peas, add them with some chopped parsley and the peas first boiled, to the soup, put in a lump of butter rolled in flour, and stew till the green peas are done.

461. - Lamb Soup

May be cooked as above, save that beef should be substituted for the bacon.

47. - Leg Of Beef Broth

Take a leg of beef, break the bone in several places, place it in a pan with a gallon of water, remove the scum as it rises and add three blades of mace, a crust of bread, and a small bunch of parsley; boil till the beef is tender; toast some bread, cut it in diamonds, lay it in the bottom of the tureen, put the meat on it, and pour the broth over all.

48. - Veal Broth

Stew a knuckle of veal; draw gravy as for stock, add four quarts of water, with celery, parsley, and an onion; simmer till reduced to half, add two or three ounces of rice, but not until the soup is nearly cooked, so that when served the rice may be no more than done. Vermicelli may be used in preference, or for a change.

49. - Mutton Broth

Three pounds of the scrag of mutton, put into two quarts of cold water; add onion and turnips, pepper and salt, a few sweet herbs, and a little pearl barley; skim well, and boil four hours.

These ingredients chiefly depend upon whether this dish is made for an invalid; if so, the omission of any of the ingredients will be regulated according to the advice of the medical attendant.

61. - Scotch Barley Broth

Throw three-quarters of a pound of Scotch barley into some clean water when thoroughly cleansed place it with a knuckle of veal in a stewpan, cover it with cold water, let it slowly reach a boil, keep it skimmed, add seven onions, and simmer for two hours; 6kim again and add two heads of celery and two turnips cut in slices, or any shape it pleases the cook; add as much salt as required to make it palatable, let it stew for an hour and a half; it must be well skimmed before the broth is dished; the meat must be previously removed and the broth alone sent to table. If it is intended to send the veal to the table with it, dress it as follows: take two pints of the broth and put it into a stewpan over a clear fire, add two table-spoonfuls of flour to the broth, and keep the broth stirring as you shake it in until it boils; add a little cayenne pepper, two table-spoonfuls of port, boil for two minutes, strain it over the veal and send to table.