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Hules lo be observed in making Soups or Broths.
strain it ott, and put it in the pot again with half a pound
of barley, four or five heads of celery, washed clean and
cut small, a large onion, a bundle of sweet herbs, a little
parsley chopped small, and a few marigolds. Boil this an
hour. Take a cock, or large fowl, clean picked and wash-
ed, put it in the pot; boil it till the broth is good, season
it with salt, and send it to table with the fowl in the
middle. This broth is very good without the fowl.
Take out the onion and sweet herbs before you send it
to table.
Some make this broth with sheep’s head instead of a
leg of beef, and it is very good : but you must chop the
head to pieces. The thick flank (six pounds to six quarts
of water) makes good broth : then put the barley in
with the meat, first skim it well, boil it an hour very
softly, then put in the above ingredients, with turnips
and carrots clean scraped and pared, and cut in pieces.
Boil all together softly, till the broth is good ; season it
with salt, and send it to table, with the beef in the middle,
turnips and carrots round, and pour the broth over all.
Rules to be observed in making Soups or Broths. Take
great care the pots, saucepans, and covers, be very clean,
and free from grease and sand, and that they be well
tinned, for fear of giving the broths and soups any brassy-
taste. If you have time to stew as softly as you can, it
will both have a finer flavor, and the meat will be ten-
derer. But then observe, when you make soups or broths
or present use, if it is to be done softly, do not put
more water than you intend to have soup or broth ; and
if yon have the convenience of an earthen pan or pipkin,
set it on wood embers till it boils, then skim it, and put
in the seasoning ; cover close, and set it on embers, so
that it may do softly for some time, and the meat and
broths will be delicious. Observe, in all broths and
soups, that one thing does not taste more than another, but
that, the taste be equal, and it has a fine agreeable relish,
according to what you design it for ; and be sure that all
the greens and herbs you put in be cleaned, washed, and
picked.
