made Plain and Eafy. liy 
twiddle. This broth is very good without the fowl. Take out 
the onion and fweet-herbs, before you fend it to table. 
Some make this broth with a fheep’s head inftead of a leg of 
beef, and it is very good ; but you muft chop the head all to 
pieces. The thick flank (about fix pounds to fix quarts of 
water) makes good broth ; then put the barley in with the meat, 
firft (kirn it well, boil it an hour very foftly, then put in the 
above ingredients, with turnips and carrots clean fcraped and 
pared, and cut in little pieces. Boil all together foftly, till the 
broth is very good ; then feafon it with fait, and fend it to table, 
with the beef in the middle, turnips and carrots round, and pour 
the broth over all. 
To make hodge-podge. 
TAKE a piece of beef, fat and lean together about a pound, 
a pound of veal, a pound of feraig of mutton, cut all into little 
pieces, fet it on the fire, with two quarts of water, an ounce of 
barley, an onion, a little bundle of fweet-herbs, three or four 
heads of celery wafhed clean and cut fmall, a little mace, two 
©r three cloves, fome whole pepper, tied all in a muflin rag, and 
put to the meat three turnips pared and cut in two, a large car¬ 
rot fcraped clean and cut in fix pieces, a little lettuce cut fmall, 
put all in the pot and cover it clofe. Let it flew very foftly over 
a flow fire five or fix hours; take out the fpice, fweet-herbs, and 
onion, and pour all into a foup-difh, and fend it to table; firft 
feafon it with fait. Half a pint of green-peas, when it is the 
feafon for them, is very good. If you let this boil faft, it will 
wide too much ; therefore you cannot do it too flow, if it does 
but fimmer. All other ftews you have in the foregoing chapter^ 
and foups in the chapter of Lent. 
To make pocket-foup. 
TAKE a leg of veal, ftrip off all the (kin and fat, then take 
all the mufcular or flefliy parts clean from the bones. Boil this 
flefh in three or four gallons of water till it comes to a ftrong jelly, 
and that the meat is good for nothing. Be fure to keep the pot 
clofe covered, and not to do too faft ; take a little out in a fpoon 
now and then, and when you find it is a good rich jelly, ftrain it 
through a fieve into a clean earthen pan. When it is cold, take 
off all the (kin and fat from the top, then provide a large deep 
ftew-pan with water boiling over a ftove, then take fome deep 
china-cups, or well-glazed earthen-ware, and fill thefe cups with 
the jelly, which you muft take clear from the fettling at the 
bottom, and fet them in the ftew-pan of water. Take great 
care 
