which put with the barley and chops into a close stewpan, strain the stock into it, let it boil 1 hour, and skim it well, seasoning it only with salt and black pepper. This will make a large tureen of broth, besides preserving the chops for table.

HOTCH-POTCH.

14. Take any quantity of lamb-chops, pare off the skin and greater part of the fat, trim the bones, cut the smaller end of the chops into pieces, and lay them along with the chops put in whole in a stewpan in this manner:-A layer of chops at the bottom, covered with every kind of vegetable cut in small pieces, onions, celery, lettuce, carrots, turnips, and green peas; then put on a layer of chops, and so on with the vegetables until the whole are added; cover the ingredients with water, and let it stew several hours very gently, until both the meat and vegetables become tender, and the soup thick.

Scotch Hotch-potch is made in the same manner, only that both beef and mutton are indiscriminately used, and minced instead of being left in chops.

season.

PEPPER-POT HOTCH POTCH.

15.-To 3 quarts of water put vegetables according to the In summer, peas, French beans, cauliflowers, lettuce, and spinach; in winter, beet-root and endive,a carrots, turnips, celery, and onions in both, all cut small; and stew with 2 lbs. of neck of mutton, or a fowl and 1 lb. of pickled pork, in 3 quarts of water, till quite tender.

On first boiling, skim. Half an hour before serving, add a lobster or crab, cleared from the bones. Season with salt and cayenne. A small quantity of rice should be put in with the Some people choose very small suet dumplings boiled with it. Should any fat rise, skim nicely, and put a cup of water with a little flour.

meat.

It may be made of various things, using a due proportion of fish, flesh, fowl, vegetables, and pulse. In the West Indies it is the universal dish of the coloured people; but seasoned so highly with green capsicums and peppers, that it is there called "pepper-pot."

a If endive be used, it should, however, be boiled in two or three waters to take off its bitterness.

HARRICO SOUP.

16. Cut some mutton cutlets from the neck; trim and fry them of a light brown; stew in brown gravy soup till tender. Have ready some carrots, turnips, celery, and onions; fry them in butter for some time, and clear the soup from the fat; then add the vegetables, colour it, and thicken it with butter and flour; season, and add to it a little port wine and ketchup. If the gravy be ready, the soup will require no more time to prepare than may be necessary to render the chops and vegetables tender, and is an excellent family dish. If wished to be made more highly flavoured, put in a little curry-powder.

SOUPS OF VEAL, POULTRY, AND GAME.

17.- White Stock.-Take scrag or knuckle of veal, ox-heel, or calf's-head, together with an old fowl and the trimmings of any white poultry or game which can be had, and lean ham in the proportion of 1 lb. to every 14 lbs. of meat. Cut it all into pieces (add 3 or 4 large unroasted onions and heads of celery, with a few blades of mace; but neither carrots, pepper, nor spice of any kind but mace); put into the stock-pot with just water enough to cover it: let it boil, and add 3 onions and a few blades of mace; let it boil for 5 hours, and it is then fit for use.

18.- Veal Gravy. When all the meat has been taken from a knuckle of veal, divide the bones, and lay them in a stewpot, with a pound of the scrag of a neck, an ounce of lean bacon, a bunch of parsley, a little thyme, a bit of lemon-peel, and a dessert-spoonful of pepper: add as much water as will cover them. Boil and skim it; stop the pot down close, and let it simmer as slowly as possible 3 hours. Strain off, and let it stand till cold; then skim it, and take the jelly from the sediment. Pound some mace fine, and boil it with 2 spoonfuls of water, and add to the gravy. If cream is to be put to it, do not add the salt until the gravy comes off the fire.

WHITE SOUPS.

19. Take a large scrag or a knuckle of veal, and lb. of lean ham; some blades of mace and a piece of ungrated nut

G

meg, sliced onions, and heads of celery, with a little salt and an equal quantity of loaf-sugar. Break the bones, and stew all gently with 1 gallon to 6 quarts of water-according to the weight of the meat-until it is done to rags and the soup becomes sufficiently strong: skim it, and strain it through a hair sieve; or, if allowed to stand during the night, pour it into an earthen vessel, and next morning take off the fat. When preparing it for table, add to the liquor from to lb. of sweet almonds, blanched and finely pounded; boil a short time and strain again; then put in pint to a pint of good thick cream, and the yolk of an egg; but when the cream and egg are put in, be careful not to let the soup boil, or it will curdle. The safest way to avoid this is to mix the cream and egg in the tureen and pour the soup upon it. This in French cookery is called "Liaison."

Or:-Thicken it as follows:

Blanch lb. of sweet almonds, and beat them to a paste in a marble mortar, with a little water to prevent their oiling; mince a large slice of dressed veal or chicken, and beat it with a piece of stale white bread: add all this to a pint of thick cream, a bit of fresh lemon-peel, and a blade of mace, in the finest powder. Boil it a few minutes; add to it a pint of soup, and strain and pulp it through a coarse sieve this thickening is then fit for putting to the rest, which should boil for an hour afterwards.

If cream cannot be had, use new milk with the yolks of a dozen hard-boiled eggs grated and mixed with the almonds as a thickening, or beaten up with 2 spoonfuls of ground rice, arrowroot, or common flour, until it becomes quite smooth and of the thickness of cream; and a scrag of veal will answer all the purpose of the knuckle.

An excellent white Soup may be made of the knuckle of veal, after cutting off as much meat as will make collops; or of any kind of white poultry and rabbits; adding 2 or 3 shankbones of mutton nicely cleaned, and lb. of very fine undressed lean gammon of bacon, with a bunch of sweet herbs, a piece of fresh lemon-peel, 2 or 3 onions, 3 blades of mace, and a dessert-spoonful of white pepper: boil all in 3 quarts of water, till the meat falls quite to pieces.

White Soup may also be varied with rice wash 2 or 3 oz. of the best kind, blanch it in boiling water, and drain it, add

the rice to the soup, and let it stew until it swells; or thicken it with ground rice, bruised sago, tapioca, and arrowroot. If macaroni is used, it should be added soon enough to get perfectly tender, after soaking in cold water. Vermicelli may be added after the thickening, as it requires less time to do. If the stock has been made with fowl, take out the white portion when well stewed, pound the meat in a mortar, and add it to the soup; which is a great improvement. It is the fashion now to send up grated Parmesan cheese with white soup; but not unless made with vermicelli or some sorts of gravy soup, as it partly destroys that delicacy which ought to be the distinctive property of all white soups.

Two or three pints of a plainer white Soup may likewise be made of a small knuckle of veal, with seasoning, as directed in the last article; and both served together, with the addition of pint of good milk. Two spoonfuls of cream and a little ground rice will give it a proper thickness.

Another white Soup.-Take 2 quarts of the stock, and boil the crumb of a roll in a gill of milk; beat the yolks of 6 hardboiled eggs with 3 oz. of sweet almonds very well in a mortar, with a little cayenne pepper, and add the whole to the soup: it may be poured over slices of French roll sent up in the

tureen.

White Potato-Soup.-Take large mealy potatoes peeled raw and sliced with half the number of onions, seasoned with white pepper, mace, and salt, and stewed with 2 lbs. of the scrag of mutton or veal in 3 quarts of water during 4 hours ; then skimmed and strained. Then add 3 pints of new milk and oz. of bitter almonds pounded. Rub the potatoes through a tammy. Let it boil before being served up, but keep stirring it to prevent the almonds from oiling.

ALMOND SOUP.

20.—Make your stock of veal, or an old fowl; then put into a mortar 1 lb. of sweet almonds, with a few of the bitter sort, the yolks of 6 hard-boiled eggs, and a little white pepper: pound this very fine, put it into the stock, and let it simmer gently, putting in a little cold broth as it boils away. Strain it off; thicken it with butter kneaded in flour; and, just before serving, add a teacupful of good cream.

RICE SOUP.

21. Take white stock, season it, and either whole rice boiled till very tender, or the flour of rice may be used; lb. will be sufficient for 2 quarts of broth.

VEAL POTTAGE.

22. Take off a knuckle of veal all the meat that can be made into cutlets, &c., and set the remainder on to stew, with an onion, a bunch of herbs, a blade of mace, some whole pepper, and 5 pints of water: cover it close; and let it do on a slow fire, 4 or 5 hours at least. Strain it, and set it by till next day; then take the fat and sediment from the jelly, and simmer it with either turnips, celery, sea-kale, and Jerusalem artichokes, or some of each, cut into small dice, till tender, seasoning it with salt and pepper. Before serving, rub down half a spoonful of flour with half a pint of good cream and butter the size of a walnut, and boil a few minutes. Let a small roll simmer in the soup, and serve this with it. It should be as thick as middling cream, and, if thus made of the vegetables above mentioned, will make a very delicate white pottage. The pottage may also be thickened with rice and pearl-barley; or the veal may be minced, and served up in the tureen.

VEAL BROTH.-E. R.

23. Stew a knuckle of veal of 4 or 5 lbs. in 3 quarts of water, with 2 blades of mace, an onion, a head of celery, and a little parsley, pepper, and salt; let the whole simmer very gently until the liquor is reduced to 2 quarts; then take out the meat, when the mucilaginous parts are done, and serve it up with parsley and butter. Add to the broth either 2 oz. of rice separately boiled, or of vermicelli, put in only long enough to be stewed tender. Dish the knuckle separately, and serve it with parsley and butter.

FRIAR'S CHICKEN.

24. Take 3 quarts of water, and put into it 3 or 4 lbs. of knuckle of veal: stew gently till all the goodness is out of the meat; skim the fat off, and strain the broth through a sieve. Then take a chicken, or a full-grown young fowl, dissect it