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Veal Broth(Soup.) - (Twenty-five Cent Dinners For Families Of Six)
Make this as you would the mutton broth, using a knuckle of
veal, (which costs ten cents,) instead of the neck of mutton, and a
quarter of a pound of rice, (which costs two or three cents,) instead of
barley; omit the turnips. You will have a good, nutritious, broth for
about thirteen cents.
Veal Broth No 1Take 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 2Soak 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 3Take 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
Veal Broth No 4 Excellent For A ConsumptionBoil 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.
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