put to soak the night
before; let it boil two hours, then take out the whole carrot and
turnip; bruise and return them; put in the meat, and the rest of the
carrot and turnip, some pepper and salt, and boil slowly three-quarters
of an hour; a short time before serving, add an onion cut small and a
head of celery.

_Cocky-leeky Soup._

Take a scrag of mutton, or shank of veal, three quarts of water (or
liquor in which meat has been boiled), and a good-sized fowl, with two
or three leeks cut in pieces about an inch long, pepper and salt; boil
slowly about an hour: then put in as many more leeks, and give it
three-quarters of an hour longer: this is very good, made of good
beef-stock, and leeks put in it twice.

_Lamb Stove, or Lamb Stew._

Take a lamb's head and lights; open the jaws of the head, and wash them
thoroughly; put them in a pot with some beef-stock, made with three
quarts of water, and two pounds of shin of beef, strained; boil very
slowly for an hour; wash and string two or three good handfuls of
spinach (or spinage); put it in twenty minutes before serving; add a
little parsley, and one or two onions, a short time before it comes off
the fire; season with pepper and salt, and serve all together in a
tureen.

_Scotch Brose._--(No. 205*.)

"This favourite Scotch dish is generally made with the liquor meat has
been boiled in.

"Put half a pint of oatmeal into a porringer with a little salt, if
there be not enough in the broth, of which add as much as will mix it to
the consistence of hasty-pudding, or a little thicker; lastly, take a
little of the fat that swims on the broth, and put it on the crowdie,
and eat it in the same way as hasty-pudding."

_Obs._--This Scotsman's dish is easily prepared at very little expense,
and is pleasant-tasted and nutritious. To dress a haggies, see No. 488*,
and Minced Collops, following it.

N.B. For various methods of making and flavouring oatmeal gruel, see No.
572.

_Carrot Soup._--(No. 212.)

Scrape and wash half a dozen large carrots; peel off the red outside
(which is the only part used for this soup); put it into a gallon
stew-pan, with one head of celery, and an onion, cut into thin pieces;
take two quarts of beef, veal, or mutton broth, or if you have any cold
roast-beef bones (or liquor, in which mutton or beef has been boiled),
you may make very good broth for this soup: when you have put the broth
to the roots, cover the stew-pan close, and s