METHODS OF PREPARING FOOD. 365 



fire; watch until it simmers and skim as directed for mutton-broth. 

 Maintain the liquor at just simmering heat for an hour and a half, 

 skimming cautiously ; then pour off, strain through a hair-sieve and 

 prepare the vegetables. (If no vegetables are to be used, cut up 

 two very thin, crisp slices of dry toast into small pieces ; put them 

 into a large breakfast- cup or small broth-basin, fill up with the hot 

 liquor, add ten drops of lemon-juice and serve). 



Calf's Foot Broth Put a thoroughly cleaned calf's foot 

 with a little lemon peel in three pints of water; simmer for three 

 hours; then boil down to a pint and strain. Remove the fat when 

 cold. For use, melt half a pint of the broth; add an egg well 

 beaten up with a little white powdered sugar, not more than half an 

 ounce of butter and a little grated nutmeg; stir these in the broth 

 till it thickens, and serve at once. It should not boil. 



Chicken-broth Chicken-broth may be either served plain 

 or thickened. If plain, it will always require a few slips of thin, 

 crisp, dry toast to render it palatable, for otherwise it is exceedingly 

 insipid. Take a full-grown young chicken, picked or skinned, and 

 dressed; cat in halves and to one half add half a pint of water; 

 place in a hollow dish or basin; cover over and set aside for twenty 

 minutes; then add a teaspoonful of salt and a pint more water; 

 place the whole in a clean saucepan near the fire; watch till it 

 simmers and immediately begin to skim as directed for mutton - 

 broth. Maintain at a simmering heat for an hour and a half^ 

 skimming continually ; pour off and strain through a hair-sieve. 



Veal-Soup A knuckle of veal, two cow-heels, a glass of 

 sherry, two quarts of water and twelve pepper-grains. Stew in a 

 covered earthen jar for six hours. Do not open it till cold, then 

 skim off the fat and strain. Serve very hot. 



Gravy-Soup Take a little carrot, turnip, onion and celery, 

 with a clove and pepper; boil the whole gently, and strain and for 

 each half -pint of liquor add a tablespoon! ul of extract of meat with 

 a little salt. 



Barley-Soup One pound of shin of beef, four ounces of 

 pearl-barley, one potato, salt and pepper to taste, one quart and a 

 half of water. Put all the ingredients into a pan and simmer gently 

 for four hours. Strain, return the barley and heat up as much as 

 required. A small onion may be added if not objected to. 



Sardinian Soup Take two eggs, beat them up and put in 

 a stewpan, add a quarter of a pint of cream, one ounce of fresh 

 butter, salt and pepper to taste and as much flour as will bring it to 

 the consistency of dough. Make the mixture into balls the size and 

 shape of a nut, fry in matter and put them into any sort of broth or 

 soup, to which they make a very nice addition. 



Baked Soup Cut a pound of lean beef into slices, add one 

 ounce of rice, pepper and salt to taste, place in a jar with a pint and 

 a half of water, cover closely and bake for four hours. If preferred 

 pearl-barley may be substituted for rice. 



