Harrico Mutton Soup

Divide a large neck of mutton into two parts, put the scrag end into a stewpan, with four large turnips, and two carrots, a large onion cut in two, and a gallon of water; let it stew gently over a slow fire for two hours, till the mutton is done enough, but not till it is boiled to rags: then bruise two of the turnips, and one of the carrots through a cullender, and put them into the soup, to thicken it: cut the other part of the mutton into chops, fry them just to brown them, put them to the soup, and stew them very gently till the chops are tender, but take care not to do them to rags:'cut the other turnips and carrot into shapes, and put them in the soup just before you take it up. Send it up in a soup-tureen or dish.

Mutton Broth, With Cutlets

Cut six or eight handsome cutlefs off the best end of a neck of mutton, trim off some of the fat, and' lay- the cutlets on a plate; take the scrag and trimmings, and put them into a large stewpan, with a gallon of water, one head of celery, and a small bundle of parsley and thyme; set it on the fire, and when it boils skim it well, and let it simmer very slowly by the side of the fire for two hours; strain it into a clean stewpan, or broth pot, and have ready turnips, carrots, celery, and button onions, of each a small teacupful, cut into dice, or. scooped with a turnip-scoop. Put the cutlets and the roots into the broth, season it with salt, and let it stew very slowly till they are just tender.