Practical household cookery

Take two young rabbits, skin and clean them properly; cut into quarters and place in a stewpan with four tablespoonfuls of olive-oil, a clove of garlic minced fine, two rashers of bacon, one carrot, two onions, two leeks, and half a head of celery, all sliced as in No, 2. Add a "bouquet garni," and brown the lot for about fifteen minutes, stirring meanwhile with a wooden spoon to prevent burning; then pour in three quarts of cold water, boil, skim, and simmer for two hours, sprinkle salt and pepper to taste; strain and serve. A glass of dry white wine will much improve this broth. 9. PARTRIDGE BROTH. Broth made with partridges is both warming and nourishing. Put two quarts of cold water into a saucepan, with two old partridges, cleaned and dressed as if for roasting, and two pounds of knuckle of veal; boil and skim, add a similar quantity of vegetables and "bouquet garni" as in No. 2; simmer gently for four hours, then strain in the usual way.. This broth is even preferred for strength and quality to the chicken broth, and can be strongly recommended to weak and convalescent persons. 10. GAME BROTH A LA CHASSEUR. Small game-birds, such as snipe, thrushes, quail, larks, &C., make an excellent broth. Pluck and clean two or three birds of each sort (the more the better), put them into a good-sized stewpan with half a pound of ham cut in small dices, two quarts of cold water, and boil them three hours. Take the birds out ; add one pint of boiling water to the broth ; season with salt and white pepper to taste, and a little grated nutmeg ; boil for another quarter of an hour. Skim off both fat and scum, and pour into a souptureen. This broth is rather expensive, but very warming and nutritious. 11. GAME BROTH. Put two ounces of good fresh butter into a saucepan, two carrots, one onion, two leeks, and the head of half a celery, all shred fine; brown the lot for eight or ten minutes ; then add three partridges, prepared as in No. 9, but from which the fillet must have been previously cut ; an old fowl; and all the bones or meat of cooked game or chicken that may be handy ; pour half a pint of good stock over these, reduce it by a gentle simmering for twenty minutes; give it an occasional stir to prevent burning; then pour over it a glass and a half of sherry ; continue the simmering for a few minutes longer, then add three quarts of No. i stock, and let it boil on a good fire for half an hour ; after which draw by the side of the fire, add a " bouquet garni," two cloves, a dozen pepper-corns, and the flank of a hare properly browned; let the broth simmer for two hours and a half, when the fowl and partridges will be cooked; then take them out, strain the broth nicely, remove all particles of fat; pour the broth into a soup-tureen, and serve. 12. A REFRESHING BROTH. Put into a stewpan four pounds of shin of beef, two pounds of knuckle of veal, and an old fowl ; brown these in two ounces of butter for twenty minutes, with two carrots, one turnip, half a head of celery, and an onion, all cut in slices; also the hearts of four lettuces and half an ounce of chervil; pour the lot into a small stock-pot with three quarts of cold water ; cover the stock -pot closely, and make it airtight with a border of paste all round made of flour and water. Put the stock-pot into a large saucepan or bain-marie, fill the latter three parts full of boiling water and let it boil for six hours; adding, as required, boiling water to the bain-marie; then strain the broth, skim the fat as in No. 2, and serve. This broth may be served as beef tea or soup, to weak, fatigued, or consumptive persons, being wholesome, nourishing, and refreshing. 18. HOW TO MAKE BROTH IN A FEW MINUTES.