39. Lamb Soup

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

40. 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.

41. Broth

Put the mouse round of beef, a knuckle-bone of Teal, and a few shanks ' of mutton into a deep pan, and cover it close with a dish of coarse paste, put water enough to cover the meat, and bake it till tender; when cold let it stand in a cool place, covered close, flavour it as you please.

42. 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 change.

43. 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.

44. Sheep's Head Broth

Split the sheep's head and well wash it, take out the brains, let the head soak for an hour in cold water; boil three quarters of a pound of Scotch barley in eight quarts of water, and when it boils put in the head with a neck of mutton, slice carrots thin and cut turnips small, add them with some salt; let it boil for three hours, and skim with care and frequency. When it has boiled two hours and a half add some onions chopped very fine. In warming up this soup it must be stirred gently over a clear fire and allowed to boil no longer than three minutes.

45. Chicken Broth

Joint a chicken, wash the pieces, put them into a stewpan with three pints of water, and add two ounces of rice, two or three blades of mace, some white pepper whole, a pinch of salt: let it come to a boil, skim frequently, simmer for three hours; boil for five minutes in the soup some vermicelli, and serve with it in the soup.

46. 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, skim 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 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.