Brown Soup.
½ lb. lean bacon; 2 onions; 2 tablespoonfuls of butter; 1 scant teaspoonful mixed allspice and cloves; 2 tablespoonfuls browned flour; liquor in which your mutton was boiled; pepper.
Cut the bacon into strips, and slice the onions. Put the butter into your soup-pot with these, and simmer, stirring often, until they are browned, but not scorched. Add the flour, wet up in cold water, and stir until very hot. Then, having taken the fat from the top of your mutton “pot-liquor,” pour it in, with pepper and parsley. Add by degrees, stirring well, not to lump the flour. Cover, and set at the back of the range to simmer for two hours—more would not hurt it. When ready for it, strain into the tureen.