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(Soups.) - (The Art Of Living In Australia)

2 quarts of the Liquor in which Mutton has been cooked


1 oz. Rice

1 Carrot

1/2 Turnip, and Stalk of Celery

Total Cost--1 1/2 d.

Time--One Hour.

Carefully remove all the fat from the liquor; put it into a saucepan.
Wash the rice and cut all the vegetables into dice; stir them in, and
simmer by the side of the fire for an hour. It must be cooked very
slowly and without the lid. Add salt to taste, and pour it into a
tureen. Pearl barley may be used instead of rice.

Other Recipes

17 Scotch Broth

Wash and clean a sheep's head and soak for 2 hours. Put it in a deep

saucepan with just enough water to cover it. When the head is thoroughly

heated, add 2 qts. of water and boil for 2 hours. Take out the head and

remove the meat from the bones. Put back the bones into the saucepan

with an onion, a bunch of sweet herbs, salt and pepper. Simmer another

hour. Chop the meat into small pieces and add it to the soup ten minutes

before serving.

Other Recipes

Scotch Broth

Take two pounds of mutton trimmings; cut into neat

pieces; put into a saucepan with three quarts of water, one large red

onion, salt, and a dozen whole peppers. Boil gently, and remove the scum

as it rises; wash half a pint of barley; soak it while the soup is

boiling, and add it at the end of the first hour. Let the soup boil for

two hours longer; taste for seasoning; pour slowly into a soup tureen,

leaving the meat in the saucepan. Some prefer to take the meat out of

the soup, and after removing the bones they return the meat to the soup.

Other Recipes

Scotch Broth Without Meat

Steep four ounces of pearl barley, (cost

three cents,) over night in cold water, and wash it well in fresh water;

cut in dice half an inch square, six ounces of yellow turnip, six ounces

of carrot, four ounces of onion, two ounces of celery, or use in its

place quarter of a saltspoonful of celery seed, (cost of all about one

cent,) put all these into two and a half quarts of boiling water, season

with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as

much cayenne as you can take up on the point of a very small pen-knife

blade, (cost one cent;) boil slowly for two hours; then stir in quarter

of a pound of oatmeal, (cost two cents,) mixed to a smooth batter with

cold water, see if seasoning be correct, add two or three grates of

nutmeg, and boil half an hour. Meantime, cut two slices of bread, (cost

one cent,) in half inch dice, fry light brown in hot fat, (cost two

cents,) and lay the bits in the soup tureen; when the soup is ready pour

it over them, and serve. This soup, which costs only about ten cents, is

palatable as well as economical.

Other Recipes

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.

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