Cassell's dictionary of cookery

Scotch Soup. — Take four pounds of the shin of beef or knuckle of veal. Put it into a stewpan, pour over it as much cold water as will cover it, add four ounces of pearl barley, and let all simmer gently together for an hour. Kemove the scum carefully as it rises, and when no more appears, throw in a bunch of parsley, a sprig of thyme, a bay-leaf, half a dozen outer sticks of celery, two onions, two large turnips cut into dice, and a little pepper and salt. Add gradually another quart of water, and simmer the soup again until the vegetables are tender. Take up the meat, and serve it on a separate dish. Serve the soup without straining and as hot as possible. A fowl is occasionally stewed in the soup, and served with it. Time, about two and a half hours. Probable cost, 3s. 6d. Sufficient for six or eight persons. Scrap. — Scraps are the little pieces of leaf or fat left undissolved when the inner fat of a pig is melted down for lard. If carefully prepared, these pieces may be used for making common cakes for nursery use ; if burnt they are good for nothing. The best way of melting the fat is to cut it up and put it in a jar, and then place the jar in a saucepan of boiling water, which should be kept boiling imtil the fat is dissolved. In country places scraps are utilised by economical housekeepers, and served with baked potatoes and mustard sauce as a relish for breakfast or supper. Scrap Cakes. — Take the scraps which remain after melting down a pound of leaf or flead. Put these into a bowl, slice them, and rub them into three-quarters of a pound of flour. Add a pinch of salt, four ounces of picked and dried currants, two tablespoonfuls of moist sugar, half an ounce of candied peel finely minced, and a little grated nutmeg. Mix the ingredients thoroughly, and moisten them with as much cold water as will make a light paste. Roll this out, stamp it into round cakes, and bake these in a quick oven. A spoonful of baking-powder may be added or not. Time to bake, about twenty minutes. Probable cost, exclusive of the scraps, 6d. Screw, Bottle-jaek and {see Bottle-jack and Screw). Scurvy Grass. — This is found wild in some marshy districts of our country, but probably it was first introduced into our gardens from Holland, where it grows very plentifully. The leaves of this plant are exceedingly pungent, therefore the best way of eating them is between bread and butter, as by this means they are rendered less offensive to the palate, and their whole virtues, which are very considerable, are taken into the stomach. Sea Bass. — Bass is a name given to several kinds of fish, all of which are excellent for food. Sometimes a kind of perch is thus named. In North America the name denotes a striped fish of good size, and which often weighs as much as fifteen pounds ; while the sea bass is a striped fish with a large head, which grows to two or three pounds weight, and which is never found in fresh water. All these varieties taste well, and may either be boiled or fried like other fish.