The thorough good cook

be used with it. The inside part of the leg is a fleshy fillet without sinews : this should be taken out when you wish to serve a fricandeau, the remainder of the leg of veal cut in pieces, with about two pounds of lean ham ; if you have a fowl that is too old for any other purpose, it will add to the excellence of the broth ; put the whole into a stew-pan, with a quart of not too strong beef broth ; set the stew-pan over a charcoal fire to soak the juice out of the meat, which operation should take about an hour's time, and, of course, is to be regulated by the fire kept under it ; especial attention must be paid that it does not burn ; frequently shake the stew-pan, that the contents may not stick to any part of it ; when the juice is reduced to the consistence of glaze, of a nice rich colour, fill up the stew-pan with clear beef broth, and let it boil slowly by the side of the fire for three hours : remove all the fat, and pass the consomme through a napkin or fine cloth into one or two basins. If the weather is warm, it is better to divide the broth, for by keeping too great a quantity in one vessel, it is apt to grow sour before it is cold. Clear, light stock is a highly important preparation in cookery, any failure in which proves fatal to the whole dinner, therefore no care or attention should be spared in order that it may be had in perfection. 3. Beef Tea. Take two pounds of fresh lean beef, let it be free from all sinews, fat, and skin ; put the beef, cut in pieces, into a stew-pan, cover the meat with cold water; have another stew-pan, in which you place the one containing the beef, pour water round to come nearly to the top of the inner stew-pan ; set over the fire, and let the water boil briskly for two hours ; then take out the inner stew-pan, and let it stand for ten minutes, that the tea may settle ; place a napkin over a basin, and carefully pass the tea through it. 4. Mutton Tea. Take two pounds of the lean part of a leg or loin of mutton, without fat or skin ; put this into a stew-pan and cover it with water, and proceed in the same way as directed in No. 3. Those persons who have not the convenience of stew-pans may put the meat into an earthen pot, cover it up quite close, and set it in a saucepan, with water boiling round it. 5. Veal Tea or Broth. Take two pounds of the fleshy part of a leg of veal, free from fat, cut it into small pieces, put it into a stew-pan, with as much water as will cover the meat, and proceed, as in No. 3, by putting one stew-pan in another ; but it will require an hour longer in the bath, as the juice of young meat is not so readily extracted. This broth may be made more nourishing by the addition of a calf s foot, taking out the long bone. 6. Chicken Broth is also to be prepared precisely in the same way as the veal, but remember to skin the chicken before it is used. To any of the broths thus made you may add vermicelli, macaroni, rice, sago, etc., first boiled in water, then put into the broth, and made tender by setting the stew-pan in a hot- water bath. 7. Chicken Broth for the Consumptive.