eipt to make a Gallon of Barley Broth for a Groat_.
See also No. 204.

Put four ounces of Scotch barley (previously washed in cold water), and
four ounces of sliced onions, into five quarts of water; boil gently for
one hour, and pour it into a pan; then put into the saucepan from one to
two ounces of clean beef or mutton drippings, or melted suet, (to
clarify these, see No. 83) or two or three ounces of fat bacon minced;
when melted, stir into it four ounces of oatmeal; rub these together
till you make a paste (if this be properly managed, the whole of the fat
will combine with the barley broth, and not a particle appear on the
surface to offend the most delicate stomach); now add the barley broth,
at first a spoonful at a time, then the rest by degrees, stirring it
well together till it boils. To season it, put a drachm of
finely-pounded celery, or cress-seed, or half a drachm of each, and a
quarter of a drachm of finely-pounded Cayenne (No. 404), or a drachm and
a half of ground black pepper, or allspice, into a tea-cup, and mix it
up with a little of the soup, and then pour it into the rest; stir it
thoroughly together; let it simmer gently a quarter of an hour longer,
season it with salt, and it is ready.

The flavour may be varied by doubling the portion of onions, or adding a
clove of garlic or eschalot, and leaving out the celery-seed (No. 572),
or put in shredded roots as in No. 224; or, instead of oatmeal, thicken
it with ground rice, or pease, &c., and make it savoury with fried
onions.

This preparation, excellent as it is, would, without variety, soon
become less agreeable.

Nothing so completely disarms poverty of its sting, as the means of
rendering a scanty pittance capable of yielding a comfortable variety.

Change of flavour is absolutely necessary, not merely as a matter of
pleasure and comfort, but of health; _toujours perdrix_ is a true
proverb.

This soup will be much improved, if, instead of water, it be made with
the liquor meat has been boiled in; at tripe, cow-heel, and cook-shops,
this may be had for little or nothing.

This soup has the advantage of being very soon and easily made, with no
more fuel than is necessary to warm a room; those who have not tasted
it, cannot imagine what a savoury and satisfying meal is produced by the
combination of these cheap and homely ingredients.

If the generally-received opinion be true, that animal and vegetable
foods afford nourishment in propor