made P fain and Eajy. 
*33 
CHAP. X. 
Directions for the SICK* 
l don’t pretend to meddle here in the phyfical way; but a few 
directions for the cook, or nurfe ? I prefume, will not be im¬ 
proper, Jo tnake fuch a diet, &c. as the doctor fhall order* 
7*0 make mutton broth . 
TAKE a pound of a loin of mutton, take off the fat, put to 
it one quart of water, let it boil, and fkim it well; then put 
in a good piece of upper-cruft of bread, and one large blade of 
mace. Cover it dole, and let it boil llowly an hour; don ? t ftir 
it, but pour the broth clear off, Seafon it with a little fait, and 
the mutton will be fit to eat. If you boil turnips, don’t boil 
th£m in the broth, but by thpmfelyes in another fauce-pan ? 
boil a fcrag of veal. 
SET on the fcrag in a clean fauce-pan : to each pound of veal 
put a quart of water, fkim it very clean, then put in a good 
piece of upper-cruft, a blade of mace to each pound, and a little 
parfley tied with a thread. Cover it clofe; then let it boil very 
foftly two hours, and both broth and meat will be fit to eat. 
make beef or mutton broth fGT very weak people wh§ 
take but little nourifhment . 
TAKE a pound of beef, or mutton, or both together: to ^ 
pound put two quarts of water, firft fkin the meat and take off 
all the fat; then cut it into little pieces, and boil it till it comes 
to a quarter of a pint. Seafon it with a very little corn of falt ? 
fkim off all the fat, and give a fpoonful of this broth at a time. 
To very weak people, half a fpoonful is enough; to fome a tea- 
fpoonful at a time; and to others a tea-cup full. There is 
greater nourifhment from this than any thing elfe. 
n 
