stock, six whole cloves, six whole allspice, a small piece of mace, a
small piece of cinnamon, stalk of celery, a bouquet of sweet herbs,
also one good-sized onion and one small slice each of turnip and
carrot, all cut fine and fried in three table-spoonfuls of butter.
Into the butter remaining in the pan put a spoonful of flour, and cook
until brown. Add to soup, and simmer all together one hour. Season
with salt and pepper, and rub through a fine sieve. Serve with slices
of lemon and egg balls, the lemon to be put in the tureen with the
soup.


Scotch Broth.

Two pounds of the scraggy part of a neck of mutton. Cut the meat from
the bones, and cut off all the fat. Then cut meat into small pieces
and put into soup pot with one large slice of turnip, two of carrot,
one onion and a stalk of celery, all cut fine, half a cup of barley
and three pints of cold water. Simmer gently two hours. On to the
bones put one pint of water; simmer two hours, and strain upon the
soup. Cook a table-spoonful of flour and one of butter together until
perfectly smooth; stir into soup, and add a teaspoonful of chopped
parsley. Season with salt and pepper.


Meg Merrilies' Soup.

One hare, one grouse, four onions, one small carrot, four slices of
turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour,
four table-spoonfuls of butter, half a cupful of stale bread, half a
cupful of milk, one egg, six quarts of water. Wash the grouse and hare