The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

veal of about ten pounds weight, sawn into four pieces. Cover it with cold water, and set it on the fire; when it boils skim it very clean, and put in two onions. Set it by the side of the fire to simmer very gently about two hours; then skim off all the fat, put in two heads of celery, and a large turnip cut into small squares. Season it with salt, let it boil an hour and a half longer, and it is done. Take out the meat carefully with a slice, cover it up and keep it warm by the fire, and skim the broth well before it is put into the tureen. This dish is much admired in Scotland, where it is regarded, not only as highly nutricious, but as a necessary article of domestic economy: for besides the excellent soup thus obtained, the meat also becomes an agreeable dish, served up with sauce in the following manner. Reserve a quart of the soup, put about an ounce of flour into a stewpan, pour the liquor to it by degrees, stirring it well together till it boils. Add a glass of port wine or mushroom ketchup, and let it gently boil up; strain the sauce through a sieve over the meat, and add to it some capers, minced gherkins, or walnuts. The flavour may be varied or improved, by the addition of a little curry powder, ragout, or any other store sauces. BARLEY GRUEL. Wash four ounces of pearl barley, boil it in two quarts of water and a stick of cinnamon, till reduced to a quart. Strain and return it into the saucepan with some sugar, and three quarters of a pint of port wine. It may be warmed up, and used as wanted. BARLEY SUGAR. This well known article of confectionary is made in the following manner. Put some common or clarified syrup into a saucepan with a spout, such as for melting butter, if little is wanted to be made, and boil it till it comes to what is called carimel, carefully taking off