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Classic
Cook Books
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page 277
A clear Broth that will keep long.
Put the mouse round of beef, a knuckle bone of veal and a few shanks of mutton,
into a deep pan, and cover close with a dish or coarse crust; bake till the beef
is done enough for eating, with only as much water as will cover. When cold,
cover it close in a cool place. When to be used, give what flavour may be
approved.
A quick made Broth.
Take a bone or two of a neck or loin of mutton, take off the fat and skin, set
it on the fire in a small tin saucepan that has a cover, with three quarters of
a pint of water, the meat being first beaten, and cut in thin bits; put a bit of
thyme and parsley, and, if approved, a slice of onion. Let it boil very quick,
skim it nicely; take off the cover, if likely to be too weak; else cover it.
Half an hour is sufficient for the whole process.
A very supporting Broth against any kind of weakness.
Boil two pounds of loin of mutton, with a very large handful of chervil, in two
quarts of water, to one. Take off part of the fat. Any other herb or roots may
be added. Take half a pint three or four times a day.
A very nourishing Veal Broth.
Put the knuckle of a leg or shoulder of veal, with very little meat to it, an
old fowl, and four shank-bones of mutton extremely well soaked and bruised,
three blades of mace, ten pepper-corns, an onion, and a large bit of bread, and
three quarts of water, into a stew-pot that covers close, and simmer in the
slowest manner after it has boiled up, and been skimmed; or bake it; strain, and
take off the fat. Salt as wanted. It will require four hours.
Broth of Beef, Mutton, and Veal.
Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of
mutton, sweet herbs, and ten pepper-corns, into a nice tin sauce-pan, with five
quarts of water: simmer to three quarts; and clear from the fat when cold. Add
one onion if approved.
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