and as it reduces fill up with your broth till
your bread is quite soaked. You may put into the dish either a duck,
pigeon, or any bird you please; but whichever you choose, roast it
first, and then let it boil in the dish with your bread. This may be
made a pea soup, by only rubbing peas through a sieve.

_Scotch Pottage._

Place a tin saucepan on the fire with some boiling water; stir in Scotch
oatmeal till it is of the desired consistence: when done, pour it in a
basin and add milk or cream to it. It is more nutritious to make it of
milk instead of water, if the stomach will bear it. The Scotch peasantry
live entirely on this strengthening food. The best Scotch oatmeal is to
be bought at Dudgeon's, in the Strand.

_Scotch Broth._

Boil very tender a piece of thin brisket of beef, with trimmings of any
other meat, or a piece of gravy beef; cut it into square pieces; strain
off the broth and put it in a soup-pot; add the beef, cut in squares,
with plenty of carrots, turnips, celery, and onions, cut in shapes and
well boiled before put to the broth, and, if liked, some very small suet
dumplings first boiled. Season it to your palate.

_Turnip Broth._

Have a sufficient quantity of good strong broth as for any other soup,
taking care that it is not too strongly flavoured by any of the roots
introduced into it. Peel a good quantity of the best turnips, selecting
such as are not bitter. Sweat them in butter and a little water till
they are quite tender. Rub them through a tamis, mix them with the
broth; boil it for about half an hour. Add half a pint of very good
cream, and be careful not to have too fierce a fire, as it is apt to
burn.

_Another._

Put one pound of lean veal, pulled into small pieces in a pipkin, with
two large or three middling turnips. Cover the pipkin very close, to
prevent water from getting into it; set it in a pot of water, and let it
boil for two or three hours. A tea-cupful of the broth produced in the
pipkin may be taken twice or thrice a day.

_Veal Broth._ No. 1.

Take ten or twelve knuckles, such as are cut off from legs and shoulders
of mutton, at the very shank; rub them with a little salt, put them in a
pan of water for two or three hours, and wash them very clean; boil them
in a gallon of spring water for an hour. Strain them very clean, then
put in two ounces of hartshorn shavings, and the bottom crust of a penny
loaf; let it boil till the water is reduced to about