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Hotch-Potch (Neck of mutton tablespoonfuls)

The neck of mutton, 2 tablespoonfuls of rice, I root of celery, 3 cloves, 3 turnips, I knuckle of veal, 2 quarts of water, I onion, I blade of mace, I whole green pepper, I carrot, 2 quarts of water.

Cut the beef, veal and mutton in small pieces, put in the kettle with the water. Add the other ingredients, cover and simmer gently three hours. Season, add a half pint of green peas, cook ten minutes longer and serve.

SOUP, à la MOUSQUETAIRE.

I pint of shelled peas, I pound of beef or a beef bone, I quart of water.

A handful of sorrel, Put the beef, peas, sorrel, and water in a soup kettle and cook over a slow fire about two hours. At the end of that time remove the beef, put it in a baking-pan, spread with butter, dust with salt and pepper, and put in a quick oven until nice and brown. When done, put in the centre of a meat dish, pour the contents of the kettle around and Add seasoning, of course. serve. 4 pounds of round beef, I onion, A head of celery, POT au FEU.

I clove of garlic. 2 carrots, A bay-leaf.

Tie the meat into a nice shape, then put in a soup kettle and cover with boiling water. Let simmer gently two hours, skim at the first boil. Then put in the garlic cut in small pieces, the onion, bay-leaf, and the other vegetables pared and cut into neat shapes. Simmer one hour longer, then, if you like, add two ounces of vermicelli. Boil ten minutes longer, season, and it is ready to serve. Put the meat in the centre of a large platter, arrange the vegetables neatly around it.