Scotch Soup
| 3 lbs. mutton from fore-quarter | |
| 2 qts. cold water | |
| ½ tablespoon salt | |
| ¼ teaspoon pepper | |
| 2 slices turnip | |
| ½ onion | |
| ¼ cup flour | |
| Carrot | ¼ cup, each, cut in small cubes |
| Turnip | |
| 2 tablespoons pearl barley | |
Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croûtons.
White Soup Stock I
3 lbs. knuckle of veal
1 lb. lean beef
3 quarts boiling water
1 onion
6 slices carrot
1 large stalk celery