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lon of water. If green pease be used, they are put in shortly before the broth is removed from the fire. Take off the scum as it rises. When the head has boiled rather more than an hour, add carrots and turnips cut small, and afterwards some onions and parsley. The more slowly the head is boiled, the better will both the meat and soup he. A small piece of beef or mutton added, greatly improves this broth. From three to four hours' boiling is required.
POTATO SOUP.
A small piece of salted mutton, or a marrow hone, or a lump of dripping, makes a very good soup. Peel the potatoes, take out all the black eyes, and wash them well in two or three waters. The meat must be well boiled before the potatoes are added.
PEASE SOUP.
This is a very cheap and capital dish. Half an ox head with a bowl of split pease, and a few onions or a piece of celery, will make three large potsful of good soup. Throw in a few whole peppers. All the salt that soup requires should be thrown in while the pot is boiling.
The half ox head should be cut into three pieces. Steep them for a day or two in several waters and wash well.
Boil for three hours, scum carefully, and strain, if possible.
The bone of a ham, or any coarse piece of meat, does for pease soup.
TO FRY STEAKS, OR SCOTCH COLLOP.
Fry in dripping or butter for twelve or fifteen minutes pieces of rump steak three quarters of an
