The expenses make it come to three farthings per quart in London; but, as almost everything can be had at less cost in the country, the price of this soup will be still more reduced. In that case a little additional meat might be used, and by giving away a small portion of bread or biscuit, better support would be given to the poor at a trifling cost, and no one, it is to be hoped, hereafter, would hear of the dreadful calamity of starvation.
The same for one hundred gallons, to be made in the boilers, such as are given by the different relief committees, or in any other vessel, either iron or copper, in general use.
| Twelve pounds of solid meat, at 4d. per lb., cut into pieces one inch square, or sixteen pounds with bones, at 3d. per lb. | 4 | 0 | |
| Three pounds two ounces of dripping | 1 | 0 | |
| Twelve pounds of onions, sliced thin | 0 | 8 | |
| Six pounds of leeks, ditto | } | 3 | 1 |
| Six pounds of celery, ditto | |||
| Eight pounds of turnips, washed only, and cut into half an inch square | |||
| Thirty-seven pounds and a half of flour, seconds | 7 | 0 | |
| Twenty-five pounds of pearl barley previously soaked | 6 | 9 | |
| Nine pounds of salt | 0 | 3 | |
| One pound seven ounces of sugar | 0 | 9 | |
| £1 | 1 | 8 |
Have ready a spatula, or a piece of board the shape of a cricket-bat, about six inches wide, tapering towards the top as a handle (which must be from one foot and a half to two feet above the surface of the vessel), to stir with; take twelve pounds of solid meat, or sixteen pounds with the bones (legs or clods of beef are excellent for the purpose, but any kind of edible meat, from beef to doe venison will do), cut in pieces about one inch square; put the dripping[41] in the boiler; light the fire; when the fat is melted, add the onions: fry ten minutes, stirring it all the time; add the vegetables and the meat; fry for twenty minutes, or until a thick glaze is produced; then add the salt and sugar, and four gallons of cold water; then add the flour; keep stirring quickly, until quite smooth; add the barley, and fill by degrees with hot water;[42] boil for three hours, or until the barley is quite tender, and serve.[43]
In case either the barley or rice does not produce the thickness required (as those ingredients may differ in quality), then add, if too thin, a few pounds of flour or oatmeal, previously mixed with cold water, to make it in a liquid batter, and pour it in when boiling about twenty minutes before serving it out. But the proper thickness is easily ascertained when the soup hangs lightly on the back of the spatula or ladle, and near the consistence of a thin stirabout.
No. 2.—For Two Gallons.
| Quarter of a pound of beef, at 4d., cut into pieces of one inch square | 1 | |
| Two ounces of dripping, or melted suet | 0½ | |
| Quarter of a pound of turnips or carrots, cut into dice half an inch square | 0¼ | |
| Four drops of essences | 0¼ | |
| One and a half pound of maize flour | 3 | |
| Three ounces of salt | } | 0¼ |
| Quarter ounce of brown sugar | ||
| One teaspoonful of black pepper, ground fine | ||
| Fuel | 0¾ | |
| 6 |
Take two ounces of either dripping, American lard, or suet, to which add the turnips or carrots; fry for ten minutes, add one quart of cold water and the meal, well mixing, and moisten by degrees with seven quarts of hot water; boil for two hours, and season with three ounces of salt, one quarter ounce of brown sugar, one teaspoonful of black pepper, two drops of essence of garlic, one drop of essence of mint, one drop of essence of celery; stir quickly, and serve directly.
Receipt No. 3.
| No. 2. | 6 |
| As No. 2—and add one pound of potatoes | 1 |
| 7 |