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Veal Broth No 1

(Broths.) - (The Lady's Own Cookery Book)







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.











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