Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving.
74.—SCOTCH BROTH
| 2 pounds neck of mutton | 2 white turnips |
| 2½ quarts cold water | 2 carrots |
| ¼ cup pearl barley | 2 teaspoons salt |
| 2 onions | ¼ teaspoon pepper |
Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer.
CHAPTER VII
CHOWDERS
75.—CLAM CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | 1/8 teaspoon pepper |
| 2 cups boiling water | 3 cups hot milk |
| 4 cups potatoes cut in half-inch cubes | ¼ cup sifted crumbs |
| 1 quart clams |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.