_Broth for the Poor._
A good wholesome broth may be made at a very reasonable rate to feed the
poor in the country. The following quantities would furnish a good meal
for upwards of fifty persons.
Take twenty pounds of the very coarse parts of beef, five pounds of
whole rice, thirteen gallons of water; boil the meat in the water first,
and skim it very well; then put in the rice, some turnips, carrots,
leeks, celery, thyme, parsley, and a good quantity of potatoes; add a
good handful of salt, and boil them all together till tender.
_Another._
Four hundred quarts of good broth for the poor may be made as
follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of
beef, five; rice, thirty pounds; peas, twenty-three quarts; black
pepper, five ounces and a half; cayenne pepper, half an ounce; ground
ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a
half; with celery, leeks, carrots, dried mint, and any other vegetable.
_Broth for the Sick._ No. 1.
Boil one ounce of very lean veal, fifteen minutes in a little butter,
and then add half a pint of water; set it over a very slow fire, with a
spoonful of barley and a piece of gum arabic about the size of a nut.
_Broth for the Sick._ No. 2.
Put a leg of beef and a scrag of mutton cut in pieces into three or four
gallons of water, and let them boil twelve hours, occasionally stirring
them well; and cover close. Strain the broth, and let it stand till it
will form a jelly; then take the fat from the top and the dross from the
bottom.
_Broth for the sick._ No. 3.
Take twelve quarts of water, two knuckles of veal, a leg of beef, or two
shins, four calves' feet, a chicken, a rabbit, two onions, cloves,
pepper, salt, a bunch of sweet herbs. Cover close, and let the whole
boil till reduced to six quarts. Strain and keep it for use.
_Barley Broth._
Take four or five pounds of the lean end of a neck of mutton, soak it
well in cold water for some time, then put it in a saucepan with about
four quarts of water and a tea-cupful of fine barley. Just before it
boils take it off the fire and skim it extremely well; put in salt and
pepper to your taste, and a small bundle of sweet herbs, which take out
before the broth is sent up. Then let it boil very gently for some hours
afterwards; add turnips, carrots, and onions, cut in small pieces, and
continue to boil the broth till the vegetables are quite done and very
tender. When nearly done it requires to be stirred frequently lest the
barley should adhere.
_Another._
Put on whatever bones you have; stew them down well with a little whole
pepper, onions, and herbs. When done, strain it off, and next day take
off all the fat. Take a little pearl barley, boil it a little and strain
it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut
small. Boil all together some time, and serve it up.
_Chervil Broth for Cough._
Boil a calf's liver and two large handfuls of chervil in four quarts of
spring water till reduced to one quart. Strain it, and take a
coffee-cupful night and morning.
_Hodge-Podge._
Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut
small, a few carrots, onions, lettuce, and some parsley. When
sufficiently boiled add a few mutton chops, which must stew gently till
done.
_Leek Porridge._
Peel twelve leeks; boil them in water till tender; take them out and put
them into a quart of new milk; boil them well; thicken up with oatmeal,
and add salt according to the taste.
_Madame de Maillet's Broth._
Two ounces of veal, six carrots, two turnips, one table-spoonful of gum
arabic, one table-spoonful of rice, two quarts of water; simmer for
about two hours.
_Mutton Broth._
The bone of a leg of mutton to be chopped small, and put into the
stewpan with vegetables and herbs, together with a little drop of water,
and drawn as gravy soup; add boiling water.
_Pork Broth._
Take a leg of pork fresh cut up; beat it and break the bone; put it into
three gallons of soft water, with half an ounce of mace and the same
quantity of nutmeg. Let it boil very gently over a slow fire, until two
thirds of the water are consumed. Strain the broth through a fine sieve,
and when it is cold take off the fat. Drink a large cupful in the
morning fasting, and between meals, and just before going to bed,
warmed. Season it with a little salt. This is a fine restorative.
_Potage._
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs,
a little mace and whole pepper, and a handful of salt. When the meat is
boiled to rags or to a very strong broth, strain it through a hair
sieve, and when it is cold, take off the fat. With raw beef make a gravy
thus: cut your beef in pieces, put them in a frying-pan with a piece of
butter or a slice of bacon, fry it very brown, then put it to some of
your strong broth, and when it grows browner and thick till it becomes
reduced to three pints of gravy, fill up your strong broth to boil with
a piece of butter and a handful of sweet herbs. Afterwards a chicken
must be boiled and blanched and cut in slices; and two or three
sweetbreads fried very brown; a turnip also sliced and fried. Boil all
these half an hour, and put them in the dish in which you intend to
serve up, with three French rolls (cut in halves) and set it over a fire
with a quart of your gravy, and some of your broth, covered with a dish,
till it boils very fast, and as it reduces fill up with your broth till
your bread is quite soaked. You may put into the dish either a duck,
pigeon, or any bird you please; but whichever you choose, roast it
first, and then let it boil in the dish with your bread. This may be
made a pea soup, by only rubbing peas through a sieve.
_Scotch Pottage._
Place a tin saucepan on the fire with some boiling water; stir in Scotch
oatmeal till it is of the desired consistence: when done, pour it in a
basin and add milk or cream to it. It is more nutritious to make it of
milk instead of water, if the stomach will bear it. The Scotch peasantry
live entirely on this strengthening food. The best Scotch oatmeal is to
be bought at Dudgeon's, in the Strand.
_Scotch Broth._
Boil very tender a piece of thin brisket of beef, with trimmings of any
other meat, or a piece of gravy beef; cut it into square pieces; strain
off the broth and put it in a soup-pot; add the beef, cut in squares,
with plenty of carrots, turnips, celery, and onions, cut in shapes and
well boiled before put to the broth, and, if liked, some very small suet
dumplings first boiled. Season it to your palate.
_Turnip Broth._
Have a sufficient quantity of good strong broth as for any other soup,
taking care that it is not too strongly flavoured by any of the roots
introduced into it. Peel a good quantity of the best turnips, selecting
such as are not bitter. Sweat them in butter and a little water till
they are quite tender. Rub them through a tamis, mix them with the
broth; boil it for about half an hour. Add half a pint of very good
cream, and be careful not to have too fierce a fire, as it is apt to
burn.
_Another._
Put one pound of lean veal, pulled into small pieces in a pipkin, with
two large or three middling turnips. Cover the pipkin very close, to
prevent water from getting into it; set it in a pot of water, and let it
boil for two or three hours. A tea-cupful of the broth produced in the
pipkin may be taken twice or thrice a day.
_Veal Broth._ No. 1.
Take ten or twelve knuckles, such as are cut off from legs and shoulders
of mutton, at the very shank; rub them with a little salt, put them in a
pan of water for two or three hours, and wash them very clean; boil them
in a gallon of spring water for an hour. Strain them very clean, then
put in two ounces of hartshorn shavings, and the bottom crust of a penny
loaf; let it boil till the water is reduced to about three pints; strain
it off, and when cold skim off the fat. Take half a pint warm before you
rise, and the same in bed at night. Make it fresh three times a week in
summer, and twice a week in winter: do not put in any lamb bones. This
is an excellent thing.
_Veal Broth._ No. 2.
Soak a knuckle of veal for an hour in cold water; put it into fresh
water over the fire, and, as the scum rises, take it off; let it stew
gently for two hours, with a little salt to make the scum rise. When it
is sufficiently stewed, strain the broth from the meat. Put in some
vermicelli; keep the meat hot; and as you are going to put the soup into
the terrine add half a pint of cream.
_Veal Broth._ No. 3.
Take one pound of lean veal, one blade of mace, two table-spoonfuls of
rice, one quart of water; let it boil slowly two hours; add a little
salt.
_Veal Broth._ No. 4.--_Excellent for a Consumption._
Boil a knuckle of veal in a gallon of water; skim and put to it half a
pound of raisins of the sun, stoned, and the bottoms of two manchets,
with a nutmeg and a half sliced, and a little hartshorn. Let it boil
till reduced to half the quantity; then pound it all together and
strain. Add some brown sugar-candy, some rose-water, and also the juice
of a lemon, if the patient has no cough.