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Mutton Broth, Beef Broth, and Scotch Barley Broth. ■
cut small, twelve corns of allspice, and put in a quart of
split peas, boil it gently for three hours, strain them
through a sieve, and rub the peas well through ; then
put the soup in a clean pot, and put in dried mint rub-
bed to powder; cut the white of four heads of celery, and
two turnips in dices, and boil them in a quart of water for
fifteen minutes; strain them off, and put them in the
soup ; take a dozen of small rashers of bacon fried, and
put them in the soup, season with pepper and salt to your
liking ; boil it up for fifteen minutes, then put it in a
tureen, with dices of bread fried crisp.
Note. The liquor of a boiled leg of pork makes good
soup.
Mutton Broth. Take a neck of mutton of six pounds,
cut it in two, boil the scrag in a gallon of water, skim it
well, put in a little bundle of sweet herbs, an onion,
and a good crust of bread. Let it boil an hour, then
put in the other part of the mutton, a turnip or two,
dried marigolds, a few chives chopped fine, a little
parsley chopped small; put these in a quarter ot an
hour before the broth is enough. Season it with salt;
or you may put in a quarter of a pound ot barley or
rice at first. Some love it thickened with oatmeal, and
some with bread ; others, season with mace, instead of
sweet herbs and onion. All this is fancy, and different
palates. If you boil turnips for sauce, do not boil all in
the pot, it makes the broth too strong ot them, but boil
them in a saucepan.
Beef Broth. Take a leg of beef, crack the bone in
two or three parts, wash it clean, put it in a pot with a
gallon of water, skim it, put in two or three blades ot
mace, a bundle of parsley, and a crust ot bread. Boil it
till the beef is tender, and the sinews Toast bread,
and cut it in dices, put it in a tureen ; lay in the meat,
and pour in the soup
Scotch Barley Broth. Take a leg of beef, chop it to
pieces, boil it in three gallons of water, with a piece of
carrot and a crust of bread, till it is half boiled away;
