Scotch Barley Broth

Chop a shin of beef into four or five pieces, put it into a soup-pot, with two gallons of cold water, and set it over a brisk fire till it boils; skim it well, and put in a large carrot, a turnip, a head of celery-, and a small bundle of parsley and thyme; let it stew gently for three hours, then strain it into a clean stewpan, or soup-pot, take off the fat, and put in three quarters of a pound of barley, well washed and picked, another head of celery, two turnips, a carrot, and an onion, cut into small dice, and let it boil very gently till the barley is soft, which will take about two hours more, then season it with a teaspoonful of salt.

Observations

Instead of a shin of beef, this is sometimes made with a neck, or breast of mutton, or a couple of sheep's heads, chopped to pieces.

Scotch Leek Soup

You may make this soup to most advantage the day alter a joint of-mutton has been boiled; put the liquor the mutton has been boiled in, into a soup-pot, with four large leeks cut into pieces an inch long, season with pepper and salt, and let it boil slowly for an hour, then mix a quarter of a pound of oatmeal with half a pint of cold water, til! it is quite smooth; pour this into the soup, let it simmer gently half an hour longer, and send it up hot.

Rice Soup

Wash and pick a quarter of a pound of rice, put it into a quart stew pan with a pint of cold water, put it on the fire, and when it has boiled two minutes, put it on a hair sieve to drain; put it into a large stewpan, with three quarts of beef or veal broth; (see Receipts, No 185 and 191;) let it boil an hour, taking off the scum as it rises, and season it with a little salt.

Potatoe Soup

Peel and slice a dozen .potatoes, half a dozen onions, and three or four heads of celery, put them into a stewpan, with a quarter of a pound of butter and a pint of water, let them simmer very slowly for about an hour, then, add five pints of warm water; let it stew on, till the vegetables are all well softened, so as they may be rubbed through a sieve. Season it with ground black pepper and salt.

Parsnip Soup

This is made in the same manner as the carrot soup; it is unnecessary to recapitulate the foregoing receipt.

Celery Soup

Split half a dozen heads of the whitest celery you can get into slips about two inches long, wash them well, and lay them on a hair sieve to drain, and put them into three quarts of veal gravy (see Receipt, No. 192) in a gallon soup-pot; set it by the side of the fire, to stew very gently till the celery is tender; (this will take about an hour). If any scum rises, take it oil',