Excellent Mutton Soup
Having been accidentally omitted in its proper place, we here insert a receipt for very fine mutton soup. Try it. If for a large family, take two necks of mutton of the best quality, and let the butcher disjoint it. To each pound of meat allow a quart of water. Put it into a soup-pot, with a slice of ham, which will render the soup sufficiently salt. Boil it slowly, and skim it well, till the scum ceases to appear. If you have no ham, season the meat, when you first put it in, with a tea-spoonful of salt. In the mean time prepare the vegetables, but do not put them in till the meat has boiled to rags, and all the scum has risen to the surface and been carefully removed. It is then time to strain out the shreds of meat and bone, return the soup to the pot, and add the vegetables. First, have ready the deep yellow outsides of three or four carrots grated, and stir them into the soup to enrich it, and give it a fine color. Next, add turnips, potatos, parsnips, salsify, celery, (including its green leaves from the top) and onions that have been already peeled and boiled by themselves to render them less strong. All the vegetables should be cut nicely into small pieces of equal size, (as for Soup à la Julienne.) You may add some boiled beets, handsomely sliced. And (if approved) strew in at the last a handful of fresh leaves of the marygold flower, which adds a flavor to some persons very agreeable. Put all these vegetables gradually into the soup, (those first that require the longest boiling,) and when they are all quite done the soup is finished. If well made, with a liberal allowance of meat and vegetables, and well boiled, it will be much liked—particularly if served as Julienne soup, for company.