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

off some of the fat. Skim it the moment the fresh meat boils up, and every quarter of an hour. Have ready four or five carrots, the same of turnips, and three onions, all cut, but not small, and put in time enough to be quite tender; two large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving, put in some chopped parsley. It is an excellent winter dish. _Soups under the articles of their respective Meats._ Oxcheek Soup. Hessian Soup. Mock turtle, page 49 to 52. _Ox rump Soup._ Two or three rumps of beef, will make it stronger than a much larger proportion of meat without; and form a very nourishing soup. Make it like gravy soup, and give it what flavour or thickening you like. _Soup A-la-sap._ Boil half a pound of grated potatoes, one pound of beef sliced thin, one pint of grey peas, one onion, and three ounces of rice, in six pints of water to five; strain it through a colander, then pulp the peas to it, and turn it into a saucepan again, with two heads of celery sliced: stew it tender, adding pepper and salt; and when you serve, fried bread. _Crawfish or Prawn Soup._ Boil six whitings, and a large eel; or the latter, and half a thornback, being well cleaned, with as much water as will cover them. Skim clean, and put in whole pepper, mace, ginger, parsley, an onion, a little thyme, and three cloves. Boil to a mash. Pick fifty crawfish, or a hundred prawns, pound the shells, and a little roll, after having boiled them with a little water, vinegar, salt and herbs. Pour this liquor over the shells in a sieve, then pour the other soup, clear from the sediment; chop a lobster, and add to it, with a quart of good beef gravy. Add the tails of the crawfish or the prawns, and some flour and butter; and season as necessary. _Portable Soup. A very useful thing._ Boil