stly, take a little of the fat that swims on the broth
and put it on the porridge, and eat it in the same way as hasty
pudding.

1205. Barley Broth, Scotch.

Dr. Kitchiner, from whose "Cook's Oracle," [1] we take this receipt,
after testing it, says:

"This is a most frugal, agreeable, and nutritive meal. It will
neither lighten the purse nor lie heavy on the stomach. It will
furnish you with a pleasant soup, _and meat_ for eight persons.

Wash three-quarters of a pound of Scotch barley in a little cold
water; put it in a soup-pot with a shin or leg of beef, of about ten
pounds weight, sawn into four pieces (tell the butcher to do this
for you); cover it well with cold water; set it on the fire; when it
boils, skim it very clean, and put in two onions, of about three
ounces weight each; set it by the side of the fire to simmer very
gently for about two hours; then skim all the fat clean off, and put
in two heads of celery and a large turnip cut into small squares;
season it with salt, and let it boil for an hour and a half longer,
and it will be ready: take out the meat carefully with a slice (and
cover it up, and set it by the fire to keep warm), and skim the
broth well before you put it in the tureen.

Put a quart of the soup into a basin, and about an ounce of flour
into a stewpan, and pour the broth to it by degrees, stirring it
well together; set it on the fire, and stir it till it boils, then
let it boil up, and it is ready. Put the meat in a ragout dish, and
strain the sauce through a sieve over the meat; you may put to it
some capers, or minced gherkins, or walnuts, &c. If the beef has
been stewed with proper care, in a very gentle manner, and taken up
at 'the critical moment when it is just tender,' you will obtain an
excellent and savoury meal."

[Footnote 1: Published by Messrs. Houlston and Suns,
Paternoster-square. London, E.C.]

1206. Hotch-Potch for Summer.

Make a stock from the neck or ribs of lamb or mutton, reserving some
chops, which cook for a shorter time and serve in the tureen. Chop
small, four turnips, four carrots, a few young onions, a little
parsley, and one lettuce; boil for one hour. Twenty minutes before
they are done, put in a cauliflower cut small, one quart of shelled
peas, and a pint of young beans.

1207. Hotch-Potch for Winter.

This can b