d soup at 8_d._ per quart, besides
another quart to make sauce for the meat, in the following manner:

Put a quart of the soup into a basin; put about an ounce of flour into a
stew-pan, and pour the broth to it by degrees, stirring it well
together; set it on the fire, and stir it till it boils; then (some put
in a glass of port wine, or mushroom catchup, No. 439) let it boil up,
and it is ready.

Put the meat in a ragout dish, and strain the sauce through a sieve
over the meat; you may put to it some capers, or minced gherkins or
walnuts, &c.

If the beef has been stewed with proper care in a very gentle manner,
and be taken up at "the critical moment when it is just tender," you
will obtain an excellent and savoury meal for eight people for
fivepence; _i. e._ for only the cost of the glass of port wine.

If you use veal, cover the meat with No. 364--2.

_Obs._--This is a most frugal, agreeable, and nutritive meal; it will
neither lighten the purse, nor lie heavy on the stomach, and will
furnish a plentiful and pleasant soup and meat for eight persons. So you
may give a good dinner for 5_d._ per head!!! See also Nos. 229 and 239.

N.B. If you will draw your purse-strings a little wider, and allow 1_d._
per mouth more, prepare a pint of young onions as directed in No. 296,
and garnish the dish with them, or some carrots or turnips cut into
squares; and for 6_d._ per head you will have as good a RAGOUT as "_le
Cuisinier Imperial de France_" can give you for as many shillings. Read
_Obs._ to No. 493.

You may vary the flavour by adding a little curry powder (No. 455),
ragout (No. 457, &c.), or any of the store sauces and flavouring
essences between Nos. 396 and 463; you may garnish the dish with split
pickled mangoes, walnuts, gherkins, onions, &c. See Wow wow Sauce, No.
328.

If it is made the evening before the soup is wanted, and suffered to
stand till it is cold, much fat[200-*] may be removed from the surface
of the soup, which is, when clarified (No. 83), useful for all the
purposes that drippings are applied to.

_Scotch Soups._--(No. 205.)

The three following receipts are the contribution of a friend at
Edinburgh.

_Winter Hotch-potch._

Take the best end of a neck or loin of mutton; cut it into neat chops;
cut four carrots, and as many turnips into slices; put on four quarts of
water, with half the carrots and turnips, and a whole one of each, with
a pound of dried green pease, which must be