Cut the meat in small pieces and put into the water, with the crust of bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, 4 cloves and a blade of mace, put in the stewpan. Cover it and let it stew slowly until the liquid is reduced to 3 qts. Then strain it, take off the fat, and serve with sippets of toast. Scotch Mutton Broth — 2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley✪ Scotch Mutton Broth. Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water. As soon as it boils skim it * well, and then simmer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put in as many as you think proper; skim the moment the fresh meat boils up, and every quar- ter of an hour afterwards. Have ready 4 or 5 18 White Ribbon Cook Book. carrots, the same number of turnips, and 3 onions, all cut, but not small, and put them in soon enough to get quite tender; add 4 large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. A Eoast Beef and Boiled Turkey Soup — Bones of a turkey and beef, 2 or three carrots, 2 or 3 onions, 2 or 3 turnips, 3^ doz. cloves, pepper, salt, tomatoes, 2 tablespoonfuls of flour, some bread. The liquor that the turkey is boiled in, and the bones of the turkey and beef, put into a soup-pot with 2 or 3 carrots✪ Roast Beef and Boiled Turkey Soup, turnips and onions, 3^ dozen cloves, pepper, salt and tomatoes, if you have any; boil it 4 hours, then strain all out. Put the soup back into the pot, mix 2 table- spoonfuls of flour into a little cold water; stir it into the soup; give it one boil. Cut some bread dice-form, lay it in the bottom of the tureen, pour the soup on it, and color with a little soy. White Soup — 3 potatoes, 3 leeks, or a few green onions, 3 quarts water or stock, a small teacupful sago, 1 pint milk, 2 oz. butter. Boil the potatoes and onions in the stock until quite tender, then mash them through a sieve with a little of the stock. Return the whole to the saucepan, add the milk. Sprinkle in the sago gradually, stirring well. When the sago has boiled clear and tender, stir in the butter and serve. If water be used instead of stock, 3^ tea- spoonful of sal✪ White Soupt should be added with the pota- toes and leeks, and pepper to taste. Greek Soup — 4 lbs. lean beef, 1 lb. lean mutton, 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 Soups. 19 head celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts water✪ Greek Soup.

AI-modernized reading of the original text

Cut the meat in small pieces and put into the water, with the crust of bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, 4 cloves and a blade of mace, put in the stewpan. Cover it and let it stew slowly until the liquid is reduced to 3 qts. Then strain it, take off the fat, and serve with sippets of toast. Scotch Mutton Broth — 2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water. As soon as it boils skim it * well, and then simmer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put in as many as you think proper; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready 4 or 5 18 White Ribbon Cook Book. carrots, the same number of turnips, and 3 onions, all cut, but not small, and put them in soon enough to get quite tender; add 4 large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. A Roast Beef and Boiled Turkey Soup — Bones of a turkey and beef, 2 or three carrots, 2 or 3 onions, 2 or 3 turnips, 3^ doz. cloves, pepper, salt, tomatoes, 2 tablespoonfuls of flour, some bread. The liquor that the turkey is boiled in, and the bones of the turkey and beef, put into a soup-pot with 2 or 3 carrots, turnips and onions, 3^ dozen cloves, pepper, salt and tomatoes, if you have any; boil it 4 hours, then strain all out. Put the soup back into the pot, mix 2 tablespoonfuls of flour into a little cold water; stir it into the soup; give it one boil. Cut some bread dice-form, lay it in the bottom of the tureen, pour the soup on it, and color with a little soy. White Soup — 3 potatoes, 3 leeks, or a few green onions, 3 quarts water or stock, a small teacupful sago, 1 pint milk, 2 oz. butter. Boil the potatoes and onions in the stock until quite tender, then mash them through a sieve with a little of the stock. Return the whole to the saucepan, add the milk. Sprinkle in the sago gradually, stirring well. When the sago has boiled clear and tender, stir in the butter and serve. If water be used instead of stock, 3^ teaspoonful of salt should be added with the potatoes and leeks, and pepper to taste. Greek Soup — 4 lbs. lean beef, 1 lb. lean mutton, 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 Soups. 19 head celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts water.

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