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flavoured, boiling water should be poured over them before being put in. Green pease and beans require little boiling, but dried pease must be added with the barley. Throw in a little parsley before the pot is removed which greatly improves the flavour. Scum well exactly before boiling begins, and as much as necessary afterwards.
When vegetables are plenty and young, half the quantity of meat will suffice, and less boiling is required.
SCOTCH HOTCH POTCH.
The excellence of this favourite dish depends mainly on the meat, whether beef or mutton, being abundant and fresh, and on the vegetables being all young and full of sweet juice. No barley, but plenty of young pease, equal to the whole lot of beans, turnips, carrots, cauliflower, and parsley.
The white of cabbage cut small may be used instead of cauliflower.
Loin, or back ribs of mutton, make the sweetest hotch potch. The meat is to be cut into small pieces when dished.
This is an expensive dish.
SHEEP'S HEAD BROTH.
Choose a large fat head. When well singed, soak it and the singed trotters all night in lukewarmed water. Before being put into the water, the head must be split, the brains and eyes taken out, and rubbed over the head and feet. Next day the gristly parts of the nostrils should be cleaned out, and all the parts brushed and washed in several waters.
Put the head, with a large cupful of barley, and about twice that quantity of dried pease, into a gal-
