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1036
Enquire within upon everything
·
Robert Kemp Philp
453
Wash
three-quarters
of
a
pound
of
Scotch
barley
in
a
little
cold
water;
put
it
in
a
soup-pot
with
a
shin
or
leg
of
beef,
of
about
ten
pounds
weight,
sawn
into
four
pieces
(tell
the
butcher
to
do
this
for
you);
cover
it
well
with
cold
water;
set
it
on
the
fire;
when
it
boils,
skim
it
very
clean,
and
put
in
two
onions,
of
about
three
ounces
weight
each;
set
it
by
the
side
of
the
fire
to
simmer
very
gently
for
about
two
hours;
then
skim
all
the
fat
clean
off,
and
put
in
two
heads
of
celery
and
a
large
turnip
cut
into
small
squares;
season
it
with
salt,
and
let
it
boil
for
an
hour
and
a
half
longer,
and
it
will
be
ready:
take
out
the
meat
carefully
with
a
slice
(and
cover
it
up,
and
set
it
by
the
fire
to
keep
warm),
and
skim
the
broth
well
before
you
put
it
in
the
tureen.
Put
a
quart
of
the
soup
into
a
basin,
and
about
an
ounce
of
flour
into
a
stewpan,
and
pour
the
broth
to
it
by
degrees,
stirring
it
well
together;
set
it
on
the
fire,
and
stir
it
till
it
boils,
then
let
it
boil
up,
and
it
is
ready.
Put
the
meat
in
a
ragoût
dish,
and
strain
the
sauce
through
a
sieve
over
the
meat;
you
may
put
to
it
some
capers,
or
minced
gherkins,
or
walnuts,
&c.
If
the
beef
has
been
stewed
with
proper
care,
in
a
very
gentle
manner,
and
taken
up
at
'the
critical
moment
when
it
is
just
tender,'
you
will
obtain
an
excellent
and
savoury
meal."
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