Cut 6 lbs. of either beef or mutton, or both, into nice shaped pieces, and put to them as much water as you require soup. Boil and scum well, then put in carrots and turnips sliced, parsley chopped, leeks and German greens cut up, suiting the quantity to the meat. Serve all together.
A Pepper Pot.
Three quarts of water, 2 lbs. of mutton or veal, and a small piece of lean bacon; a fowl if you have it; as many carrots, turnips, and onions as you like, and a tea-cupful of rice. Scum well, season highly, and let it stand a little before you serve it, to take off the fat.
Scotch Cock-a-leekie.
Make a stock of 5 lbs. of shin of beef, strain, and put to it a large fowl trussed for boiling, and when it boils, put in six leeks (blanched), in pieces an inch long. In half an hour put in six more leeks and the seasoning; if these leeks do not make the soup thick enough, put more. When the fowl is done, serve it in the soup.
Mutton Broth.
Put 2 lbs. of scrag of mutton into a saucepan, with just enough water to cover, and when that is near boiling, pour it off, and carefully take all the scum off the meat; then put it back into the saucepan with four pints of boiling water, a table-spoonful of grits, a little salt, and an onion; set it over a slow fire, scum well, and then put in two turnips, and simmer it slowly two hours. (See Cooking for the Sick.)
Veal Broth.
The knuckle is best, but the scrag is good. A gallon of water to the knuckle, add an onion, a blade of mace and salt. Carefully scum, and boil it gently till the meat be thoroughly done, and the liquor greatly reduced. Add vermicelli or rice.
Chicken Broth