flavour; this soup should be served with mint and
fried bread.
GIBLET SOUP.
Add to a fine strong well-seasoned beef stock,
of about three quarts, two sets of giblets, which
should be previously stewed separately in one
quart of water (the gizzards require scalding for
some time before they are put in with the rest);
white pepper, salt, and the rind of lemon should
season them; when they are tender, add them
with their gravy to the stock, and boil for about
ten minutes together, then stir in a glass of white
wine, a table spoonful of mushroom ketchup, and
the juice of half a lemon; it will require to be
thickened with a little flour browned; the giblets
are served in the soup.
BARLEY SOUP.
Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of sliced turnips, a carrot, an onion or more, if approved, with a little