Soyer's standard cookery

Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen. Put two scrags into a stewpan (having previously jointed the bones), with three onions, three turnips, and one carrot; fill up the stewpan with a gallon of water, and place it upon the fire; when boiling, set it at the corner, where let it simmer for three hours, keeping it well skimmed; then cut a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces, which put into another stewpan, with a wineglassful of pearl-barley; skim every particle of fat from the broth, which pour through a hair sieve over them; let the whole boil gently at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces, and served with the broth, or separately with melted butter and parsley, or onion sauce. Half or even a quarter of the above quantity can be made by reducing the ingredients in proportion. Irish Soup Made of Mutton Broth. This soup is made similar to the last, adding ten or twelve mealy potatoes cut into large dice, omitting the other vegetables, which being boiled to a puree thicken the broth; just before serving, throw in twenty heads of parsley, and at the same time add a few flowers of marigold, which will really give it a very pleasing flavor. Punchero. Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient water to cover and simmer for two hours. Now add half a cabbage, a head of lettuce, both coarsely cut, a sliced carrot, and a small bunch of mixed herbs. Let the whole simmer for an hour, then add six small sausages and boil until these are cooked, Strain out the meat and vegetables, arrange them on a separate dish, then thicken the soup, if necessary, and serve at once. Mutton Broth. Take a shoulder or neck of mutton, remove the bones, slice the meat into two quarts of water. Add two tablespoonfuls of minced ham, an onion, a carrot, half a pint of split peas and a little parsley and any other herbs that are liked. After cooking well for three hours take away the bones and cut up the meat into smaller pieces. Now pass the soup through a cloth or sieve and replace the meat making the whole very hot before serving. Liver Soup. Slice half a pound of liver, sprinkle well with flour, and fry with one ounce of butter and a thinly sliced onion. Next pound it thoroughly, reduce three slices of stale bread to crumbs, and place the whole in three pints of brown stock with a little pepper and salt. After boiling twenty minutes pass the whole through a sieve, add the beaten yolk of one egg and a little chopped parsley, and serve at once. Cod Soup. Take the flesh of three moderate-sized cod-fish, cut into rather small pieces and place in a saucepan with three quarts of veal or other white stock. Add a medium-sized onion, a bay leaf and a little parsley, thyme, and marjoram. Let the whole cook steadily for two hours and then press through a fine sieve. Add a thickening of flour and butter, flavor with pepper and salt to taste, and next add a glass of white wine and a dozen bearded oysters.