| Method: | Lay the ingredients in a covered pan before the fire, and let
them remain there the whole day, stirring occasionally. The next day put
the whole into a stewpan, and place it on a brisk fire. When it
commences to boil, take the pan off the fire, and put it on one side to
simmer until the meat is done. When ready for use, take out the meat,
dish it up with carrots and turnips, and send it to table; strain the
soup, let it cool, skim off all the fat, season and thicken it with a
tablespoonful, or rather more, of arrowroot; flavour with a little
sherry, simmer for 5 minutes, and serve.
|
