Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1787 edition. Excerpt: ... and put in two or three blades of mace, a little bundle of parfley, and a large crust of bread. Let it boil till the beef and the finews be quite tender, cut some toasted bread into dice, and put it into your tureen. Then lay in the meat;, and pour in the soup. Mutton Broth. CUT a neck of mutton of about fix pounds into two, and boil the scrag in about a gallon t>f water. Skim it well, and put in a little bundle of sweet herbs, an onion, and a good crust of bread. Having boiied this an hour, put in the other part of the mutton, a turnip or two, some dried marigolds, a few chives chopped sine, and a little parfley chopped small. Put these in about a quarter'of an hour before your broth be enough, and season it with salt. You may, if you choose it, put in a quarter of a pound of barley or rice at first. Some like it thickened with oatmeal, and some with bread, and some have it seasoned with mace, instead of sweet herbs and onion; but these are mere matters of fancy, on which the difference of palates mult determine. If you use turnips for sauce, do not boil them all in the pot with the meat, but some of them in a saucepan by themselves, otherwise the broth will taste too strong of them. Portable Song. THIS is a very usesul soup for travellers, and must be made thus. Cut into lmall pieces .three large legs of veal, one of beef, and the lean part of half' a ham. Put a quarter of a pound of butter at the bottom of a large cauldron, ar.d' lay in the meat and bones, with four ounces of anchovies, and two ounces of mace; cut off the green leaves of five or fix heads of celery, wash them quite clean, and cut them small. Put in these, with three large carrots cut cut thin, and cover the cauldron close. Put it over a moderate fire, and when you...
