English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

it on a slow fire, and let it boil til your beef is almost enough; then put in the scrag of a neck of mutton, and let them boil together till the broth be very good; put in two or three handfuls of breadcrumbs, two or three carrots and turnips cut small, (but boil the carrots in water before you put them in, else they will give your broth a taste) with half a peck of shill'd pease, but take up the meat before you put them in, when you put in the pease take the other part of your mutton and cut it in chops, (for it will take no more boiling than the pease) and put it in with a few sweet herbs shred very small, and salt to your taste. You must send up the mutton chops in the dish with the hotch-potch. When there are no pease to be had, you may put in the heads of asparagus, and if there be neither of these to be had, you may shred in a green savoy cabbage. This is a proper dish instead of soop. 454. _To make_ MINC'D COLLOPS. Take two or three pounds of any tender parts of beef, (according as you would have the dish in bigness) cut it small as you would do minc'd veal; take an onion, shred it small, and fry it a light brown, in butter seasoned with nutmeg, pepper and salt, and put it into your pan with your onion, and fry it a little whilst it be a light brown; then put to it a jill of good gravy, and a spoonful of walnut pickle, or a little catchup; put in a few shred capers or mushrooms, thicken it up with a little flour and butter; if you please you may put in a little juice of lemon; when you dish it up, garnish your dish with pickle; and a few forc'd-meat-balls. It is proper for either side-dish or top-dish. 455. _To make white_ Scotch Collops _another Way_. Take two pounds of the solid part of a leg