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 this 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 tomatas scalded, peeled, and cut into
pieces.

_Cabbage Soup_ may be made in the same manner, of neck of
mutton. Omit all the other vegetables, and put in a large head of
white cabbage, stripped of the outside leaves, and cut small.

_Noodle Soup_ can be made in this manner also. Noodles are a
mixture of flour and beaten egg, made into a stiff paste, kneaded,
rolled out very thin, and cut into long narrow slips, not thicker
than straws, and then dried three or four hours in the sun, on tin
or pewter plates. They must be put in the soup shortly before
dinner, as, if boiled too long they will go to pieces.

With the mutton that is taken from the soup you may send to table
some suet dumplings, boiled in another pot, and served on a
separate dish. Make them in the proportion of half a pound of beef
suet to a pound and a quarter of flour. Chop the suet as fine as
possible, rub it into the flour, and mix it into a dough with a
little cold water. Roll it out thick, and cut it into dumplings
about as large as the top of a tumbler, and boil them an hour.