| Method: | Make a broth of the ox-head or cow-heel, and boil it till oil
floats on the top of the liquor, then boil the greens, shred, in it. Put
the oatmeal, with a little salt, into a basin, and mix with it quickly a
teacupful of the fat broth: it should not run into one doughy mass, but
form knots. Stir it into the whole, give one boil, and serve very hot.
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