Cassell's dictionary of cookery

again, and remove the scum as before. If by this time it is not perfectly clear, the same quantity of water may be added a second time, which will cause more scum to rise. The same remarks apply to all other broths and gravies, which will always be transparent and finely flavoured if the same rule be observed. Beef tea should be allowed to simmer not less than three-quarters of an hour, and not more than one hour, from the time it is last skimmed. Bread Pudding, Light. — Pour some boiling-hot milk on a few thin slices of white bread or the crumb of French rolls ; when cold beat up one whole egg and the yolks of two others, mix them well with the bread, adding a small portion of grated nutmeg, lemon-peel, and as much white powdered sugar as will make it palatable. A few picked currants maybe sometimes added. Put the preparation into a pudding-basin slightly rubbed over with butter, and cover the top with a piece of buttered paper ; then place the basin in a saucepan containing boiling water, and let the pudding steam for half an hour or more, according to its size. Broth, Clear. — The following is a clear broth that will keep long. Put the mouse-round of beef, a knuckle-bone of veal, and a few shanks of mutton into a deep pan, and cover close with a dish or coarse crust ; bake till the beef is done enough for eating with only as much water as will cover. When cold, cover it close in a cool place. When to be used give what flavour may be approved. Broth for Invalids. — This may be made in the same way as restorative meat jelly {see Meat Jelly, Restorative), with an old fowl cut in pieces with its own weight in gravy beef. It must only, however, be allowed to simmer two hours. Broth, Quickly Made. — Take a bone or two of a neck or loin of mutton, and take off the fat and skin, set it on the fire in a small tin saucepan that has a cover with three-quarters of a pint of water, the meat being first beaten and cut in thin bits ; put a bit of thyme and parsley, and, if approved, a slice of onion. Let it boil very quickly, skim it nicely ; take off the cover if likely to be too weak, else cover it. Half an hour is sufficient for the whole process. Calves' -Feet Broth. — Boil two feet in three quarts of water to half ; strain, and set it by. When to be used take off the fat, put a large tea-cupful of the jeUy into a saucepan with half a glassful of sweet wine, a little sugar and nutmeg, and beat it up till it is ready to boil ; then take a little of it, and beat by degrees to the yolk of an egg, and adding a bit of butter the size of a nutmeg, stir it all together, but do not let it boil. Grate a bit of fresh lemon into it. Calves -Feet Broth (another way). — -Boil two calves' feet, two ounces each of veal and beef, the bottom of a penny loaf, two or three blades of mace, half a nutmeg sliced, and a little salt in three quarts of water to three pints ; strain, and take off the fat. Calves' Feet Jelly. — Boil two calves' feet in four quarts of water for five hours, then strain the liquor through a hair sieve, and the next day take off all the fat. Whisk the whites and shells of three eggs in a stewpan, then put in the jeUy, and add a small piece of cinnamon,