The Art of Cookery , 
in a cruft of bread, and pour in two quarts of broth. Let it ball 
foftly till one third is wafted ; then ftrain it off, and add to it 
the chefnuts. Seafon it with fait, and let it boil till it is well 
tafted, ftew two pigeons in it, and a fried French roll crifp ; lay 
the roll in the middle of the difh, and the pigeons on each fide ; 
pour in the foup, and fend it away hot, 
A French cook will beat a pheafant, and a brace of par tridges 
to pieces, and put to it. Garnifti your difh witli hot chefnuts. 
To make mutton broth. 
TAKE a neck of mutton about fix pounds, cut it in two, boi^ 
the fcraig in a gallon of water, fkim it well, then put in a lit¬ 
tle bundle of fweet-herbs, an onion, and a good cruft of bread. 
Let it boil an hour, then put in the other part of the mutton, a 
turnip or two, fome dried marigolds, a few chives chopped fine, 
a little parfley chopped fmall ; then put thefe in about a quarter 
of an hour before your broth is enough. Seafon it with fait; or 
you may put in a quarter of a pound of barley or rice at firft. 
Some love it thickened with oatmeal, and fome with bread $ and 
fome love it feafoned with mace, inftead of fweet- herbs and 
onion. All this is fancy and different palates. If you boil 
turnips for fauce, don’t boil all in the pot, it makes the broth 
too ftrong of them, but boil them in a fauce-pan* 
Beef broth. 
TAKE a leg of beef, crack the bone in two or three parts, 
wafh it clean, put it into a pot with a gallon of water, fkim it 
well, then put in two or three blades of mace, a little bundle 
of parfley, and a good cruft of bread. Let it boil till the 
beef is quite tender, and the finews. Toad fome bread and 
cut it in dice, and lay it in your difh; lay in the meat, and 
pour the foup in. 
To make Scotch barley broth. 
TAKE a leg of beef, chop it all to pieces, boil it in three 
gallons of water with a piece of carrot and a cruft of bread, till 
it is half boiled away ; then ftrain it off, and put it into the pot 
again with half a pound of barley, four or five heads of celery 
wafhed clean and cut fmall, a large onion, a bundle of fweet- 
herbs, a little parfley chopped fmall, and a few marigolds. Let 
this boil an hour. Take a cock or large fowl, clean picked and 
wafhed, and put into the pot; boil it till the broth is quite good, 
then feafon with fait, and fend it to table, with the fowl in the 
middle. 
