Scotch Broth. Take a neck of mutton, and trim it as for cutlets, remove eight of the chops and put them aside on a dish. Put the remain ing part of the neck into a three-quart saucepan with two quarts of cold water, with a little pepper and salt, and two onions, one with two cloves. When the water comes to the boil skim, add altogether half a pint of the following veget ables, made up of about equal quantities, car rots, turnips, leeks and onions, cut up into quarter inch dice. Simmer for three hours. 'Blanch two ounces of Scotch barley, and finish cooking it in water with a little butter and salt. Put the chops into another stewpan, with some of the 'broth or stock, and nicely cook them. Drain the barley and put it into the tureen with the chops. Remove the neck of mutton on to a dish, pour over it the broth, add a dessert spoonful of coarsely chopped parsley, previously blanched, and serve. Do not boil after adding the vegetables.
Mutton Broth. Take two pounds of scrag of mutton, and put it into a large basin, cover with cold water and a little salt to remove the blood, let it remain one hour. Then put it into a stew pan, with two quarts of water, with either one ounce of Scotch barley or rice or oatmeal accord ing to taste, and one onion. Let it come to the boil slowly, skim, and add two or three turnips cut into quarters. Let the contents simmer for two hours. A little chopped parsley or petals of marigolds are sometimes added; season with salt, strain into the tureen and serve. For sick per sons this broth should be prepared without any vegetable flavor, and should be carefully freed from fat. This broth should be prepared slowly, too strong with turnip.
Julienne Soup. Take carrots (three ounces), turnips (three ounces), onion (one ounce), leeks (one ounce), celery (half ounce)—shred in small strips about one and a quarter inch long, melt one ounce and a half of gqod butter iu a stewpan, and add the shredded vegetables; fry to a nice brown color, add three pints and a half of stock, and leave it to boil at one corner of the fire. When the vegetables are cooked, skim, put in a few leaves of sorrel, and a sprig of chervil, chopped finely, add a little powdered loaf sugar, and serve in a soup tureen after having put in several crusts of bread cut up in small pieces. Wash and dry the vegetables before shredding.
Soup from Remnants of Joints. After all the meat available for a hash has been cut away from a leg of mutton, break the bones into pieces, the addition of a pound or two of fresh bones will be desirable, put them into a three-quart saucepan with two carrots and two turnips cut in quarters, and two whole onions and a bouquet garni. Nearly
fill the saucepan with water, add three cloves, a full tablespoonful of whole pepper and allspice in equal parts, and salt to taste. Set the saucepan on the fire and let the contents simmer for four hours. Strain the broth, free it from fat, and use it as stock for any kind of thick soup. Pass through a hair sieve the carrots and one of the onions; melt an ounce of butter in a two-quart saucepan and stir in a tablespoonful of flour. When the two are well mixed add a little of the stock, then the carrot and onion pulp, and gradually the remainder of the stock, or so much as will produce a puree of the consistency of pea soup. Pour it boiling hot over small dice of toasted or fried bread. Take care that the soup is not too strongly flavored with the vegetables.
Chantilly Soup. Put into a two-quart stewpan one pint and a half of green peas, a small bunch of parsley, and a small bunch of mint with two finely shredded onions, (two and a half inches in diameter), and a small cucumber, peeled and cut into thin slices, add sufficient water to cover the vegetables, and boil with a teaspoonful of pounded loaf-sugar till they are soft enough to pass through a tammy sieve. Strain over a col ander and make a puree of the vegetables. Stir the puree into three or four pints of stock, but do not boil after adding it or you will spoil the color of the soup. A proper mixture of the vegetables so as to agreeably blend the flavors, is requisite.
Soup Maigre. Melt slowly in a clean stewpan about one-half ounce of butter; when melted add two onions, a quarter of a head of celery, a small carrot and turnips, all coarsely shredded. Let these vegetables stew in the butter for fifteen or twenty minutes until they are nicely browned, and stir frequently with a wooden spoon to prevent burning. Add three pints of boiling water, and, if at the proper season, three-quarters of a pint of green peas and six white pepper corns. When the vegetables are quite tender let the soup stand for a few minutes to clear, then strain into another stewpan. Boil up and add an onion, half head of celery, a carrot and a turnip cut into fillets, or into wheels or into stars, with a vegetable cutter. When these vegetables are sufficiently cooked, the soup is ready. If necessary season with pepper and salt. Clean liness, tender vegetables and good butter are essential. Stir occasionally to prevent burning.