Thin Soups or Broths

Kind	Main ingredients	Flavouring	Foundation	Seasoning	Thickening	Time	Special Preparation
Chicken	1 boiling fowl	1 onion, I stick celery or ½ tsp Celery salt	2.4L water	2 tsp Salt, dash of pepper	2 Tbsp. barley	2-3 hours	Clean and truss fowl. Cut into joints or cook whole. If carcase is used, break it up.
Rabbit	1 Rabbit	1 onion, I stick celery or ½ tsp Celery salt	2.4L water	2 tsp Salt, dash of pepper	2 Tbsp. barley	2-3 hours	Joint the rabbit and soak in salted water for about 5 mins.
Mutton	450g scrag or knuckle of mutton.	1 carrot1 turnip 1 onion 1 leek 1 tsp chopped parsley	1.2L water or stock	1 tsp Saltshake of pepper	1 tbsp. barley	2 hrs	Cut meat into joints or leave whole.
Scotch	450g middle neck of mutton or 450g gravy or shin beef.	1 carrot1 turnip 1 onion 1 leek 1 tsp chopped parsley	1.2L water or stock	1 tsp Saltshake of pepper	1 tbsp. barley	Mutton 2 hrs.Beef 2 ½ - 3 hrs.
Sheeps head	1 sheeps head	225g mixed vegetables, 1 dessertsp Chopped parsley	2.4-3.6L water, according to size.	1 tsp Salt and shake of pepper to each L.	1 tbsp. Barley to 1L	3-4 hrs.	1.Split head and remove brains.2. Soak head in cold, salted water. 3. Clean nostrils and teeth with salt. 4. Blanch the head. 5. Rinse thoroughly.
Cow Heel	1 cow heel	225g mixed vegetables, 1 dessertsp Chopped parsley	1.2L stock	1 tsp Salt and shake of pepper to each L.	1 tbsp. Barley to 1L	1½ - 2hrs.	Blanch the cow heel.
Vegetable	450g mixed vegetables.	Bunch herbs	1.2L stock	1 tsp Salt and shake of pepper to each L.	1 tbsp. Barley to 1L	1½ - 2hrs	Dice or grate the vegetables.