The Cooking Manual of Practical Directions for Economical Every-Day Cookery

soak in warm water. From two pounds of the shoulder of mutton, cut the lean meat in dice half an inch square; cut up the rest in small pieces and make a stock as directed in receipt _No. 1._, _Part I._, using two and a half quarts of water, and boiling and skimming for two hours; at the end of an hour and a half put the dice of meat into a sauce-pan with two ounces of butter, and fry them brown; stir in one ounce of flour; cut in dice six ounces each of yellow turnip and carrot, chop four ounces of onion, and put these with the meat; add the barley, and the stock strained, season with a teaspoonful of salt, and quarter of a saltspoonful of pepper, and simmer one hour. Then serve with a tablespoonful of chopped parsley sprinkled in the soup. 9. =Spinach Soup.=--Blanch two quarts of spinach, by putting it into a large pot full of boiling water, with two tablespoonfuls of salt, cover until it boils up once; then remove the cover, and with a wooden spoon press the spinach under water as fast as it rises to the surface; boil it steadily until it is tender enough to pierce easily with the finger nail; then drain it; run plenty of cold water from the faucet over it, while it is still in the colander; drain it again, chop it fine, and pass it through a kitchen sieve with the aid of a wooden spoon; boil two quarts of milk, add the spinach to it, thicken it by stirring in one tablespoonful of corn starch dissolved in cold milk; season it with one teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same of nutmeg; and serve it as soon as it boils up. 10. =Sorrel Soup.=--Put one pint of sorrel into a sauce-pan with a dessertspoonful of salt, and one gill of cold water; cover it, and cook until it is tender enough to pierce with the finger nail, then drain, wash it well with cold water, chop it