one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little Cayenne and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen.
Scotch Mutton Broth. Soak a neck of mutton in water for an h o u r : cut off the scrag, and put into a stewpot with two quarts of w a t e r : as soon as it boils, skim it well and s i m m e r it an hour and a h a l f ; then take the best end of the mutton, cut it into pieces, two bones in each, and put as m a n y as you think proper, having cut off some of the fat. Skim it the m o m e n t the fresh meat boils up, and every quarter of an hour. Have ready four or five carrots, t h e same of turnips, and three onions, all cut, but not small, and put in time enough to be quite ten* d e r ; two large spoonfuls of Scotch barley, first wetted with cold water. T h e meat should stew t h r e e hours. Salt to taste, and serve all together. T w e n t y minutes before serving, put in some chopped parsley. -4 It is an excellent winter dish. Soups under the articles of their respective Meats. \ Ox-cheek Soup. Hessian Soup. Mock turtle) page 45 to 47. Oxrump Soup. T w o or three r u m p s of beef, will make it stronger than a m u c h larger proportion of meat w i t h o u t ; and form a very nourishing soup. M a k e it like gravy soup, and give it what flavour or thickening you like. Soup A-la-sap. Boil half a pound of grated potatoes, one pound of beef sliced thin, one pint of greypeas, one onion, and t h r e e ounces pf rice, in six pints of water to
