seeds of the lobster.


9. _To make_ SCOTCH SOOP.

Take a houghil of beef, cut it in pieces, with part of a neck of
mutton, and a pound of _French_ barley; put them all into your pot,
with six quarts of water; let it boil 'till the barley be soft, then
put in a fowl; as soon as 'tis enough put in a handful of red beet
leaves or brocoli, a handful of the blades of onions, a handful of
spinage, washed and shred very small; only let them have a little boil,
else it will spoil the greenness. Serve it up with the fowl in a dish,
garnish'd with raspings of bread.


10. _To make_ SOOP _without Water_.

Take a small leg of mutton, cut it in slices, season it with a little
pepper and salt; cut three middling turnips in round pieces, and three
small carrots scrap'd and cut in pieces, a handful of spinage, a little
parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut
the herbs pretty small, lay a row of meat and a row of herbs; put the
turnips and carrots at the bottom of the pot, with an onion, lay at the
top half a pound of sweet butter, and close up the pot with coarse
paste; them put the pot into boiling water, and let it boil for four
hours; or in a slow oven, and let it stand all night; when it is enough
drain the gravy from the meat, skim off the fat, then put it into your
dish with some toasts of bread, and a little stew'd spinage; to serve
it up.