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1
1036
Enquire within upon everything
·
Robert Kemp Philp
427
[A
GOOD
BEGINNING
MAKES
A
GOOD
ENDING.]
1132.
Mutton
Soup.
Put
into
a
pan--half
a
pound
of
mutton
will
make
a
pint
of
good
family
soup--six
pounds
of
mutton,
cut
in
four
or
six
pieces;
three
quarters
of
a
pound
of
mixed
vegetables,
or
three
ounces
of
preserved,
three
and
a
half
teaspoonfuls
of
salt,
one
teaspoonful
of
sugar,
and
half
a
teaspoonful
of
pepper,
if
handy;
five
tablespoonfuls
of
barley
or
rice;
eight
pints
of
water;
let
it
simmer
gently
for
three
hours
and
a
half,
remove
this
fat,
and
serve.
Bread
and
biscuit
may
be
added
in
small
quantities.
1133.
Plain
Pea
Soup.
Put
in
a
pan
six
pounds
of
pork,
well
soaked
and
cut
into
eight
pieces;
pour
six
quarts
of
water
over;
one
pound
of
split
peas;
one
teaspoonful
of
sugar;
half
a
teaspoonful
of
pepper;
four
ounces
of
fresh
vegetables,
or
two
ounces
of
preserved,
if
handy;
let
it
boil
gently
for
two
hours,
or
until
the
peas
are
tender.
When
the
pork
is
rather
fat,
as
is
generally
the
case,
wash
it
only;
a
quarter
of
a
pound
of
broken
biscuit
may
be
used
for
the
soup.
Salt
beef,
when
rather
fat
and
well
soaked,
may
be
used
for
pea
soup.
1134.
French
Beef
Soup,
or
Pot
au
Feu
(Camp
Fashion).
Put
into
the
kettle
six
pounds
of
beef,
cut
into
two
or
three
pieces,
bone
included;
one
pound
of
mixed
green
vegetables,
or
half
a
pound
of
preserved,
in
cakes;
four
teaspoonfuls
of
salt;
if
handy,
one
teaspoonful
of
pepper,
one
of
sugar,
and
three
cloves;
and
eight
pints
of
water.
Let
it
boil
gently
three
hours;
remove
some
of
the
fat,
and
serve.
The
addition
of
a
pound
and
a
half
of
bread,
cut
into
slices,
or
one
pound
of
broken
biscuits,
well
soaked,
will
make
a
very
nutritious
soup.
Skimming
is
not
required.
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