70. Cock-A-Leeky Soup

Take a small knuckle of veal, and a large fowl, or a scrag of mutton instead of veal. An old fowl will do. Add three or four large leeks, cut in pieces of half an inch long. Simmer in three quarts of good broth for an hour. Then add as many more leeks, and season with pepper and salt. Let it boil three-quarters of an hour longer, and serve all together. The leeks which are put in first, is with the intention of thickening the soup; and those which fare put in last, should retain their form and substance.

71. Scotch Brose, Or Crowdy

Take half a pint of oatmeal; put it before the fire, and frequently turn it till it is perfectly dry and of a light brown. Take a ladle-full of boiling water, in which fat meat has been boiled, and stir it briskly to the oatmeal, still adding more liquor till it is brought to the thickness desired, which is about that of a stiff batter; a little salt and pepper may be added, if the liquor with which it was made was not salt. Kale brose is the same thing, but with the addition of greens, cut small, and boiled in the liquor.

73. Pease Soup And Pickled Pork

Take two pounds of pickled pork, which will make very good broth for pease soup; if the pork is too salt, put it in water on the over-night. The pork should not be in salt more than two days. Put on the articles, mentioned in the first receipt, in three quarts of water; boil these gently for two hours; then put in the pork, and boil gently for an hour and a half, or two hours, according to the thickness of the pork; when done, wash the pork clean in some hot water; send it up in a dish, or cut it into little pieces, and put them into the tureen, with the toasted bread, etc, or as in the first receipt. The meat being boiled no longer than to be done enough to eat, you can get excellent soup without the expense of any other meat.

74. Plain Pease Soup

To a quart of split peas, and two heads of celery, and a large onion, put three quarts of broth, or soft water; let them simmer gently over a slow fire for three hours. Stir them up every quarter of an hour, to prevent the peas sticking at the bottom of the pot, and burning.

76. Chicken Broth

Chicken bones, and the heads and feet, make a basin of good broth, provided the fowls have been boiled, and the liquor used instead of water. The heads and feet of four fowls may be boiled in a quart of water, with the addition of an onion and a blade of mace, a little pepper and salt. Chicken broth may be enriched by the addition of a knuckle bone of veal, a bit of beef, or three or four shank bones of mutton.

77. Mutton Broth

Scrags of mutton, or sheeps' heads, make a very good family dinner. Two or three scrags of mutton, or two sheeps' heads, may be put on in a two-gallon pot; when it boils, skim it well, then add six ounces of Scotch or pearl barley, or rice; let it boil an hour or more; then add eight or ten turnips, three or four carrots, cut up, and four or five onions. Half an hour before serving, put in a few small suet dumplings, a little parsley, and a few marigold blossoms. This broth should boil two hours and a half, or three hours.

The knuckle of a shoulder of mutton answers very well in this manner. Serve the meat on a separate dish, and the broth, dumplings, and vegetables, all tog-ether in a large tureen.