Mutton Soup, Good
INGREDI ENTS for sufficient for 12 persons. A neck of mutton about 5 or 6 lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water.
AVERAGE COST, 3s. 6d.
The Lay the ingredients in a covered pan before the fire and let them remain there the whole day, stirring occasionally. next day put the whole into a stewpan and place it on a brisk fire. When it commences to boil, take the pan off the fire and put it on one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table; strain the soup, let it cool, skim off all the fat, season, and thicken it with a tablespoonful, or rather more, of arrowroot; ; flavour with a little sherry, simmer for 5 minutes, and serve. TIME.-15 hours.
SEASONABLE at any time. "Now good digestion wait on appetite, And health on both." --MACBETH.
NASTURTIUMS, PICKLED.
ASTURTIUMS Pickled. (A very good Substitute for Capers.) IN- GREDIENTS. - To each pint of vinegar, 1 oz. of salt, peppercorns, nasturtiums. 6 Gather the nasturtium pods on a dry day and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt and pepper, in the above proportion. If there are not NASTURTIUMS. enough to fill a bottle, cork up what there are until there are some more fit; they may be added from day to day. Bung up the bottles and seal or rosin the tops. They NECTAR, WELSH. will be fit for use in 10 or 12 months; and the best way is to make them one season for the next.
SEASONABLE. - Look for nasturtium-pods from the end of July to the end of August.
