Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce, or ketchup.

Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar.

On arriving at the spot, I found the soldiers around a large Indian fire, over which was suspended a boiling cauldron, filled with venison, the Indians having been, no doubt, preparing a meal when disturbed by us; by the side, and not far from the fire, was a large trough, made out of a fallen tree, in which was a quantity of arrowroot in course of preparation.

Put the arrowroot into a tumbler, sweeten it with lump sugar, and flavour it with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 tablespoonfuls of port or sherry.