270. Scotch Broth

Take a neck of fresh mutton, trim it the same as for cutlets; take the scrag and trimmings, with two carrots, three turnips, two heads of celery, two onions, a bunch of parsley, and a sprig of thyme, and with these make some mutton broth - filling up with either broth from the common stockpot, or with water. While the mutton broth is boiling, cut up the neck of mutton, previously trimmed for the purpose, into chops, which should have the superfluous skin and fat pared away, and place them in a three-quart stewpan, together with the red or outer part of two carrots, three turnips, two leeks, one onion, and two heads of celery - the whole of these to be cut in the form of very small dice ; add six ounces of Scotch barley previously washed and parboiled, and then pour on to the whole the broth made from the scrag, etc, when strained and the fat removed. Allow the soup thus far prepared to boil gently until the chops and the vegetables be thoroughly done. Five minutes before sending the soup to table throw into it a tablespoonful of chopped and blanched parsley. 6

Be sparing in the use of salt, so as not to overpower the simple but sweet flavor which characterizes this broth.

271. Hodge-Podge.

Make the mutton broth as shown in the preceding directions, and in addition to its contents add a pint and a half of green peas (either marrow-fats or Prussian-blues). Allow the soup to boil gently until the ingredients be thoroughly done, then mix in with them one pint of puree of green spinach and parsley: taste to ascertain that the seasoning be correct, and serve.

272. Knuckle Of Veal And Rice Soup

Take a good-sized knuckle of fresh veal, cut it into four pieces-sawing the bones through. Place the pieces in a small stockpot with two calfs-feet, a partridge (an old one will do) that has been roasted for a quarter of an hour; to these add three quarts of common broth or water. Put the soup on the stove-fire to boil, skim it well, garnish it with one carrot, one turnip, an onion in which has been inserted four cloves, and one head of celery; also a little salt and a few peppercorns. Having allowed the soup to boil gently by the side of the stove-fire for about three hours, proceed with care to take up the partridge, the calfs-feet, and also the glutinous pieces of veal, which place on a dish to cool in the larder. Then pass the broth through a napkin into a stewpan, and after having taken off every particle of fat, add to it half a pound of Carolina rice, which must be blanched or parboiled for the purpose. Allow the rice to boil gently in the broth till it is nearly done, then cut the fillet of partridges into pieces about an inch in length and a quarter of an inch wide, take the glutinous pieces of the veal and the inner tendons of the calf's feet, and cut these also in pieces in a similar manner to the partridge ; put the whole into the broth with the rice, and after boiling them together for five minutes send to table.

This kind of soup may be also finished with the addition of a pint of green peas, which must be boiled a few minutes before serving up the soup, and placed in the tureen previously to pouring in the soup.

Asparagus points may be used for the same purpose.