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Dr. J. C. Smith family household and medical book, 1847

Page 2

hang it by the feet to a string -  twirl it round as it roasts and baste with butter.
To make rich Gravy which by increasing the quantity of water in proportion makes very good soup.
Take a large saucepan  Lay in a layer of coarse beef  a layer of ham  a layer of veal  all cut very thin  about one pound of each to one carrot, one large onion a bundle of sweet herbs some whole pepper a blade or two of mace, three or four cloves and a small crust of bread toasted [[underlined]] very brown [[/underlined]] Cover the saucepan very close and set it over a slow fire for five or six minutes and then pour in a quart of boiling water and let it stew gently till the gravy is quite rich & good, skim off any fat or scum that rises.
Barley Broth  real scotch receipt Mrs Horn Mrs. H. Allen
Put three parts of a teacup full of scotch Barley into 5 pints of water, let it boil 2 hours then put in two & a half pounds of the middle part of a neck of mutton, cut in chops, with all the fat taken off, 2 carrots 2 turnips & 5 onions let it all simmer together [[underlined]] three [[/underlined]] hours more.

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hang it by the feet to a string - twirl it round as it roasts and baste with butter. To make rich Gravy which by increasing the quantity of water in proportion makes very good soup. Take a large saucepan Lay in a layer of coarse beef a layer of ham a layer of veal all cut very thin about one pound of each to one carrot, one large onion a bundle of sweet herbs some whole pepper a blade or two of mace, three or four cloves and a small crust of bread toasted [[underlined]] very brown [[/underlined]] Cover the saucepan very close and set it over a slow fire for five or six minutes and then pour in a quart of boiling water and let it stew gently till the gravy is quite rich & good, skim off any fat or scum that rises. Barley Broth real scotch receipt Mrs Horn Mrs. H. Allen Put three parts of a teacup full of scotch Barley into 5 pints of water, let it boil 2 hours then put in two & a half pounds of the middle part of a neck of mutton, cut in chops, with all the fat taken off, 2 carrots 2 turnips & 5 onions let it all simmer together [[underlined]] three [[/underlined]] hours more.