30. - Sago Soup

Take three pounds of lean beef, a slice of lean ham, and lay them in a stewpan with a lump of butter, draw the gravy gently, add two quarts of water, and a sliced onion which has been browned by frying in fresh butter, add a bunch of sweet herbs, six cloves, a blade of mace, a teaspoonful of allspice, and one of black pepper whole, stew until the soup is rich and brown, then remove the meat and strain the soup clear, put it into a clean stewpan, thicken it to a good consistency with sago.

31. - Sheep's Head Soup

Have the head carefully cleaned, put it into a stewpan with a little water, and when it is heated through fill up the pot. When it is sufficiently tender, take it up, remove the meat from the bones, and return the bones into the broth, adding onion, sweet herbs. etc, as before directed The head and trotters may also be put with some vegetables into an earthen jug, containing half a gallon of water; cover it close up, and bake it; either cut the meat from the bones, when sufficiently tender, and put it in small pieces into the soup, or serve up the head and trotters separately, either whole or with the meat cut off and made into a stew.

In Scotland, the head is usually singed with a red-hot iron to remove the wool, but without burning or otherwise injuring the skin. The head is then soaked during the night, washed, scraped, and split; the brains taken out, and either fried or made into forcemeat balls, and the head stewed in the broth till tender.

34. - Hotch Potch

Take any quantity of lamb chops, pare off the skin and greater part of the fat, trim the bones, cut the smaller end of the chops into pieces, and lay them along with the chops put in whole in a stewpan in this manner :- A layer of chops at the bottom, covered with every kind of vegetable cut into small pieces - onions, celery, lettuce, carrots, turnips, and green peas; then put on a layer of chops, and so on with the vegetables until the whole are added; cover the ingredients with water, and let it stew several hours very gently, until both the meat and vegetables become tender, and the soup thick.

Scotch Hatch Potch is made in the same manner, only that both beef and mutton are indiscriminately used, and minced instead of being left in chops.

36. - Soup A La Sap

Divide a pound of beef into thin slices, grate half a pound of potatoes and put them in three quarts of water, add an onion, a pint of grey peas and three ounces of rice; reduce it by boiling to five pints; cut two heads „of celery and put them into the stewpan. pour upon them the five pints of soup and pulp the boiled peas into it through a fine tammy or coarse cloth. Stew until it is quite tender, season with pepper and salt, and serve up with fried bread cut in dice.

St. - Hessian Soup

Cut into slices three pounds of shin of beef, lay it in a stewpan, put in three onions, five carrots, eight potatoes, a pint and a quarter of split peas, three heads of celery, some whole pepper, salt; pour in by degrees seven quarts of water, stew until reduced to half. If the soup alone be required strain off the vegetables, if not, serve as cooked.