“Do you know how we fare in this Scottish paradise? We make free with our landlord’s mutton, which is excellent, his poultry-yard, his garden, his dairy, and his cellar, which are all well stored. We have delicious salmon, pike, trout, perch, par, &c. at the door, for the taking. The Frith of Clyde, on the other side of the hill, supplies us with mullet, red and grey, cod, mackarel, whiting, and a variety of sea-fish, including the finest fresh herrings I ever tasted. We have sweet, juicy beef, and tolerable veal, with delicate bread from the little town of Dunbritton; and plenty of partridge, growse, heath cock, and other game in presents.”
A cook of roughly the same moment, setting down the same dish.
Put two pounds of lean beef, two pounds of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts; and clear from the fat when cold. _Note._ That soup and broth made of different meats are more supporting, as well as better flavoured.
Sources: The passage is from T. (Tobias) Smollett, The Expedition of Humphry Clinker, free to read in full at Project Gutenberg. The recipe is from Rundell, New system of domestic cookery, formed upon principles of of 1806, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, sheaf stamp.