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Classic
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page 16
a spoon, and if it has the consistence of jelly it is done; if not, boil it till
it has.
Put it away in small dry vessels, or, if you wish to preserve it more than six
months, in bladders, such as are used for German sausages. If you prefer it in
cakes, turn it into a shallow dish; and when it is cold, turn it out and weigh
the cake, and divide it with a paste-cutter into half ounce or ounce pieces.
Place them in a warm room, and turn them frequently till they are quite dry,
which will take a week or ten days. When well hardened and kept in a dry place,
they may be preserved for several years in any climate.
BEEF BROTH.
Desire the butcher to crack a shin of beef in two or three places, wash it very
clean, and add to it any trimmings of meat, game, or poultry you may happen to
have. Cover them in cold water, stir it up carefully from the bottom, and the
moment it begins to simmer, skim it well. On the clearness of this broth depends
the goodness of the soups, sauces, and gravies of which it is the basis. When it
seems perfectly clear, add some cold water to make the scum rise again, and then
skim it until the surface of the broth is quite clear, and no more scum rises.
Then put one common sized carrot, a head of celery, two turnips, and two onions,
cover it close, and set it where it will simmer very gently for four or five
hours. Strain it through a sieve into
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