Part 81 (1/2)

The meat is then served with the carrots, turnips, and parsnips, as a garnish, and a little of the liquor poured round for gravy.

The cabbage is served in a vegetable dish.

To make the soup, put two quarts of the liquor into a saucepan. When it boils sprinkle in the sago, or tapioca, and cook for fifteen minutes, stirring occasionally.

Dr. Kitchener's Broth.

_Ingredients_--4 oz. of Scotch barley.

4 oz. of sliced onions.

2 oz. of dripping.

3 oz. bacon.

4 oz. oatmeal.

5 quarts of the liquor from meat.

_Method._--Wash the barley, and soak it in water for two hours.

Put the meat liquor on to boil.

When boiling, add the barley and the onions.

Let it boil gently for an hour and a half.

Then put the dripping into another saucepan, and fry the bacon in it.

Then add, by degrees, the oatmeal; stir until it forms a paste.

Then pour in the broth.

Season with pepper and salt to taste, and set it by the side of the fire to simmer for thirty minutes; the soup is then ready.

Crowdie.

_Ingredients_--1 gallon of liquor from meat.

pint of oatmeal.

1 onion.

Pepper and salt.

_Method._--Put the liquor into a saucepan on the fire.

Mix the oatmeal to a paste with cold water.

Pour it into the liquor when boiling.

Stir until it thickens.