_*Scotch Broth
Browned Veal Knuckle
Riced Potatoes
Buttered Parsnips
Olive and Lettuce Salad
Cheese Straws
Apricot Parfait
Coffee_
_*Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water
or stock, salt and pepper to taste.
Prepare vegetables and cut them into small pieces. Put water or stock
into large earthenware pan, and when it boils, add meat and barley.
Boil up, skimming frequently, add vegetables, and then simmer for 3
hours. Now stir in one extra carrot grated, salt and pepper, sugar and
Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
serve.