[Old Scottish Recipes Contents]
Rules to be attended to in the management of Soups, Gravies, and Broths.
- For Peas Soup
- Truffles and Morells
- Scotch Barley Broth
- Sheephead Broth
- Beef and Cabbage
- Cabbage Broth
- Leek Soup
- Hotch Potch
- Portable Soup
- Transparent Soup
- Brown Soup
- Green Meagre Soup
- White Soup
- Skink Hough
- Peas Soup
- Soup Cressy
- Giblet Soup
- Maccaroni Soup
- Pepper Pots
- Partridge Soup
- Potatoe Soup
- Irish Stew
- Mock Turtle Soup
- Egg Soup
- Friar’s Chicken
- Vegetable Soup
- Carrot Soup
- Rice Soup, or Rice and Milk
- Rich Fish Soup, or Fish and Sauce
- Simple Fish Sauce
- Fish Brose