Boil a pint of good broth ; when boiling pour gradually two tablespoonfuls of semolina into it, stirring it mean- while, and let it boil for half an hour ; add a little butter✪ Semolina Soup, and if too thick some boiling broth, stir again, and serve. 146. RICE FLOUR SOUP. Fry in a btewpan with an ounce of butter two table- spoonfuls of rice flour for ten minutes, then add gradually a pint of milk✪ Rice Flour Soup to it, stir the while to prevent clotting, boil it, and serve. 147. PASTE SOUP WITH BROTH OR MILK. Put in boiling broth or milk two ounces for each person of vermicelli, stars, or any other small paste, boil for five or six minutes, add a little butter✪ Paste Soup with Broth or Milk, and serve. 148. BEEF TEA. Take two pounds of the lean part of the round or beef- steak, remove carefully all fat skin and sinew from it, then cut it in small square pieces of about an inch, put these pieces of beef into a stewpan with three pints of cold water and a dessert-spoonful of salt✪ Beef Tea, set the stewpan on the fire, and when the contents reaches ebullition skim it in the usual way ; then remove the stewpan by the side of the fire, let it simmer for about an hour ; after which, strain th^ broth or beef tea through a fine cloth, and serve. PRACTICAL HOUSEHOLD COOKERY. 79 14G. SNAIL BROTH FOR OBSTINATE COUGHS. Take three dozen garden snails, wash them in three or four different waters, then add to them the hind-quarters of two dozen stream frogs, previously skinned ; bruise them together in a mortar ; after which, put these into a stewpan with two turnips finely chopped, a tablespoonful of salt, a pinch of saffron, and three pints of cold water✪ Snail Broth for Obstinate Coughs; set the stewpan on the fire, stir the lot with a wooden spoon until the broth begins to boil, then skim it most carefully, and set it by the side of the fire to simmer for half an hour ; after which, the broth must be strained by pressing it through a tammy-cloth into a basin for use. This broth, from its soothing qualities, often counteracts successfully the straining effects of a severe and obstinate cough, and alleviates (more than any other culinary pre- paration) the sufferings of consumptive persons. 160. SIMPLE JELLT. Take an old fowl, with one pound of lean beef and two pounds of leg of veal ; cut each in small pieces, put them into a stewpan with three pints of cold water, and salt to taste. Boil them ; skim most carefully, add two carrots and two turnips shred finely✪ Simple Jelly; cover the stewpan and boil for three hours ; then pass the broth through a sieve ; press and squeeze well the pieces of meat; let the broth get cold ; add to it afterwards the white of an egg^ properly whisked, with a gill of broth ; set it to the boil again ; stir till it comes to a nice thickness without letting it boil ; then pass through a cloth into an earthenware jar or pan, and remove it to a cool place, when it will become a jelly, and is ready for use. CHAPTER III. REMARKS ON SAUCES, ESSENCES, MELTED BUTTER, AND JELLIES,

AI-modernized reading of the original text

Boil a pint of good broth ; when boiling pour gradually two tablespoonfuls of semolina into it, stirring it meanwhile, and let it boil for half an hour ; add a little butter, and if too thick some boiling broth, stir again, and serve. 146. RICE FLOUR SOUP. Fry in a stewpan with an ounce of butter two tablespoonfuls of rice flour for ten minutes, then add gradually a pint of milk to it, stir the while to prevent clotting, boil it, and serve. 147. PASTE SOUP WITH BROTH OR MILK. Put in boiling broth or milk two ounces for each person of vermicelli, stars, or any other small paste, boil for five or six minutes, add a little butter, and serve. 148. BEEF TEA. Take two pounds of the lean part of the round or beefsteak, remove carefully all fat skin and sinew from it, then cut it in small square pieces of about an inch, put these pieces of beef into a stewpan with three pints of cold water and a dessert-spoonful of salt, set the stewpan on the fire, and when the contents reaches ebullition skim it in the usual way ; then remove the stewpan by the side of the fire, let it simmer for about an hour ; after which, strain the broth or beef tea through a fine cloth, and serve. 149. SNAIL BROTH FOR OBSTINATE COUGHS. Take three dozen garden snails, wash them in three or four different waters, then add to them the hind-quarters of two dozen stream frogs, previously skinned ; bruise them together in a mortar ; after which, put these into a stewpan with two turnips finely chopped, a tablespoonful of salt, a pinch of saffron, and three pints of cold water; set the stewpan on the fire, stir the lot with a wooden spoon until the broth begins to boil, then skim it most carefully, and set it by the side of the fire to simmer for half an hour ; after which, the broth must be strained by pressing it through a tammy-cloth into a basin for use. This broth, from its soothing qualities, often counteracts successfully the straining effects of a severe and obstinate cough, and alleviates (more than any other culinary preparation) the sufferings of consumptive persons. 160. SIMPLE JELLY. Take an old fowl, with one pound of lean beef and two pounds of leg of veal ; cut each in small pieces, put them into a stewpan with three pints of cold water, and salt to taste. Boil them ; skim most carefully, add two carrots and two turnips shred finely; cover the stewpan and boil for three hours ; then pass the broth through a sieve ; press and squeeze well the pieces of meat; let the broth get cold ; add to it afterwards the white of an egg properly whisked, with a gill of broth ; set it to the boil again ; stir till it comes to a nice thickness without letting it boil ; then pass through a cloth into an earthenware jar or pan, and remove it to a cool place, when it will become a jelly, and is ready for use. CHAPTER III. REMARKS ON SAUCES, ESSENCES, MELTED BUTTER, AND JELLIES,

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Semolina SoupRice Flour SoupPaste Soup with Broth or MilkBeef TeaSnail Broth for Obstinate CoughsSimple Jelly

Practical household cookery