middle. This broth is very good without the fowl. Take out the onion and sweet-herbs, before you send it to table.
Some make this broth with a sheep's head instead of a leg of beef, and it is very good; but you must chop the head all to pieces. The thick flank (about six pounds to six quarts of water) makes good broth; then put the barley in with the meat, first skim it well, boil it an hour very softly, then put in the above ingredients, with turnips and carrots clean scraped and pared, and cut in little pieces, Boil all together softly, till the broth is very good; then season it with salt, and send it to table, with the beef in the middle, turnips and carrots round, and pour the broth over all.
To make hodge-podge.
TAKE a piece of beef, fat and lean together about a pound, a pound of veal, a pound of scraig of mutton, cut all into little pieces, set it on the fire, with two quarts of water, an ounce of barley, an onion, a little bundle of sweet-herbs, three or four heads of celery washed clean and cut small, a little mace, two or three cloves, some whole pepper, tied all in a muslin rag, and put to the meat three turnips pared and cut in two, a large carrot scraped clean and cut in six pieces, a little lettuce cut small, put all in the pot and cover it close. Let it stew very softly over a slow fire fiver or six hours; take out the spice, sweet-herbs, and onion, and pour all into a soup-dish, and send it to table; first season it with salt. Half a pint of green-peas, when it is the season for them, is very good. If you let this boil fast, it will waste too much; therefore you cannot do it too slow, if it does but simmer. All other stews you have in the foregoing chapter; and soups in the chapter of Lent.
To make pocket-soup.
TAKE a leg of veal, strip off all the skin and fat, then take all the muscular or fleshy parts clean from the bones. Boil this flesh in three or four gallons of water till it comes to a strong jelly, and that the meat is good for nothing. Be sure to keep the pot close covered, and not to do too fast; take a little out in a spoon now and then, and when you find it is a good rich jelly, strain it through a sieve into a clean earthen pan. When it is cold, take off all the skin and fat from the top, then provide a large deep stew-pan with water boiling over a stove, then take some deep china-cups, or well-glazed earthen-ware, and fill these cups with the jelly, which you must take clear from the settling at the bottom, and set them in the stew-pan of water. Take great
