Kilkenny Soup.
3 lbs. of lean beef; 2 lbs. scrag of mutton, cut up small; 1 lb. lean ham; 3 sliced onions; 3 carrots; 2 turnips; bunch of sweet herbs; ⅔ of a cup of Irish oatmeal, previously soaked four hours in a little tepid water; 6 quarts of cold water; pepper and salt; 6 parboiled potatoes, sliced.
Crack the bones, and cut the meat into strips. Cover with the water, and bring slowly to the boil. When this has lasted one hour, skim off the top of the pot, and put in the onions fried brown in dripping, the other vegetables sliced, and the herbs; cook three hours longer, and strain the soup. Season the meat pretty highly and pour upon it—in a jar or bowl—half the clear stock. Set upon the ice for Sunday, when cold. Rub the vegetables through the colander into the rest of the stock; cool, take off the fat, season, add the sliced potatoes and the oatmeal, and cook one hour more. Strain into the tureen.