at from the surface of your liquor, and
decant it (keeping back the settlings at the bottom) into a clean pan.

If you like a thickened soup, put three table-spoonfuls of the fat you
have taken off the soup into a small stew-pan, and mix it with four
table-spoonfuls of flour, pour a ladleful of soup to it, and mix it with
the rest by degrees, and boil it up till it is smooth.

Cut the meat and gristle of the knuckle and the bacon into mouthfuls,
and put them into the soup, and let them get warm.

_Obs._ You may make this more savoury by adding catchup (No. 439), &c.
Shin of beef may be dressed in the same way; see Knuckle of Veal stewed
with Rice (No. 523).

_Mutton Broth._--(No. 194.)

Take two pounds of scrag of mutton; to take the blood out, put it into a
stew-pan, and cover it with cold water; when the water becomes
milk-warm, pour it off; then put it in four or five pints of water, with
a tea-spoonful of salt, a table-spoonful of best grits, and an onion;
set it on a slow fire, and when you have taken all the scum off, put in
two or three turnips; let it simmer very slowly for two hours, and
strain it through a clean sieve.

This usual method of making mutton broth with the scrag, is by no means
the most economical method of obtaining it; for which see Nos. 490 and
564.

_Obs._ You may thicken broth by boiling with it a little oatmeal, rice,
Scotch or pearl barley; when you make it for a sick person, read the
_Obs._ on Broths, &c. in the last page of the 7th chapter of the
Rudiments of Cookery, and No. 564.

_Mock Mutton Broth, without Meat, in five minutes._--(No. 195.)

Boil a few leaves of parsley with two tea-spoonfuls of mushroom catchup,
in three-quarters of a pint of very thin gruel[197-*] (No. 572). Season
with a little salt.

_Obs._ This is improved by a few drops of eschalot wine (No. 402), and
the same of essence of sweet herbs (No. 419). See also Portable Soup
(No. 252).

_The Queen's Morning "Bouillon de Sante_,"--(No. 196.)

Sir Kenelm Digby, in his "_Closet of Cookery_," p. 149, London, 1669,
informs us, was made with "a brawny hen, or young cock, a handful of
parsley, one sprig of thyme, three of spearmint, a little balm, half a
great onion, a little pepper and salt, and a clove, with as much water
as will cover them; and this boiled to less than a pint for one good
porringerful."

_Ox-heel Jelly._--(No. 198.)

Slit them in two, and take away the fat between the claws. The