liquor should be
reduced to half the usual quantity; remove from the fire. Into the
tureen put the yolk of one egg, and stir well into it a teacupful of
cream, or, in hot weather, new milk; add a piece of butter the size of
a hickory nut; on this strain the soup, boiling hot, stirring all the
time. Just at the last, beat it well for a minute.

SCOTCH MUTTON BROTH.

Six pounds neck of mutton, three quarts water, five carrots, five
turnips, two onions, four tablespoonfuls barley, a little salt. Soak
mutton in water for an hour, cut off scrag, and put it in stewpan with
three quarts of water. As soon as it boils, skim well, and then simmer
for one and one-half hours. Cut best end of mutton into cutlets,
dividing it with two bones in each; take off nearly all fat before you
put it into broth; skim the moment the meat boils, and every ten
minutes afterwards; add carrots, turnips and onions, all cut into two
or three pieces, then put them into soup soon enough to be thoroughly
done; stir in barley; add salt to taste; let all stew together for
three and one-half hours; about one-half hour before sending it to
table, put in little chopped parsley and serve.

Cut the meat off the scrag into small pieces, and send it to table in
the tureen with the soup. The other half of the mutton should be
served on a separate dish, with whole turnips boiled and laid round
it. Many persons are fond of mutton that has been boiled in soup.

You may thicken the soup with rice or barley that has first been
soaked in cold water, or with green peas, or with young corn, cut down
from the cob, or with tomatoes, scalded, peeled and cut into pieces.

GAME SOUP.

Two grouse or partridges, or, if you have neither, use a pair of
rabbits; half a pound of lean ham; two medium-sized onions; one pound
of lean beef; fried bread; butter for frying; pepper, salt and two
stalks of white celery cut into inch lengths; three quarts of water.

Joint your game neatly; cut the ham and onions into small pieces, fry
all in butter to a light brown. Put into a soup-pot with the beef, cut
into strips, add a little pepper. Pour on the water; heat slowly, and
stew gently two hours. Take out the pieces of bird, and cover in a
bowl; cook the soup an hour longer; strain; cool; drop in the celery
and simmer ten minutes. Pour upon fried bread in the tureen.

Venison soup made the same, with the addition of a tablespoonful of
brown flour wet into a paste with cold wate