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Classic
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page 278
Soup and broth made of different meats, are more supporting, as well as better
flavoured.
To remove the fat, take it off when cold as clean as possible; and if there be
still any remaining, lay a bit of clean blotting or cap paper on the broth when
in the basin, and it will take up every particle.
Calves' feet Broth.
Boil two feet in three quarts of water to half; strain and set it by: when to be
used, take off the fat, put a large tea-cupful of the jelly into a sauce-pan,
with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till
it be ready to boil, then take a little of it, and beat by degrees to the yolk
of an egg, and adding a bit of butler, the size of a nutmeg, stir it all
together, but don't let it boil. Grate a bit of fresh lemon-peel into it.
Another.--Boil two calves' feet, two ounces of veal, and two of beef, the bottom
of a penny-loaf, two or three blades of mace, half a nutmeg sliced, and a little
salt, in three quarts of water, to three pints; strain, and take off the fat.
Chicken Broth.
Put the body and legs of the fowl that chicken-panada was made of, as in page
280, after taking off the skin and rump, into the water it was boiled in, with
one blade of mace, one slice of onion, and ten white pepper-corns. Simmer till
the broth be of a pleasant flavour. If not water enough, add a little. Beat a
quarter of an ounce of sweet almonds with a tea-spoonful of water, fine, boil it
in the broth, strain, and, when cold, remove the fat.
Eel Broth.
Clean half a pound of small eels, and set them on with three pints of water,
some parsley, one slice of onion, a few pepper-corns; let them simmer till the
eels are broken, and the broth good. Add salt, and strain it off.
The above should make three half-pints of broth.
Tench Broth.
Make as eel-broth above. They are both very nutritious, and light of digestion.
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