New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

has been boiled; stew till the vegetables are quite tender: work them through a coarse cloth or sieve with a spoon; then with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. Have ready some suet dumplings, the size of a walnut, and before you put the soup into the tureen, put them into it. The suet must not be shred too fine; and take care that it is perfectly fresh. _Scotch Leek Soup._ Put the boiling of a leg of mutton into a stew pot, with a quantity of chopped leeks, and pepper and salt; simmer them an hour, then mix some oatmeal with a little cold water quite smooth, pour it into the soup, and setting it on a slow part of the fire, let it simmer gently; but take care that it does not burn to the bottom. _Hare Soup._ Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shankbones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet herbs: pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle of water: simmer till the hare is stewed to pieces: strain off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little Cayenne and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen. _Scotch Mutton Broth._ Soak a neck of mutton in water for an hour: cut off the scrag, and put into a stewpot with two quarts of water: as soon as it boils, skim it well and simmer it an hour and a half; then take the best end of the mutton, cut it into pieces, two bones in each, and put as many as you think proper, having cut