The white ribbon cook book

Mutton Broth — Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, in 1 quart cold water, keeping it closely covered until it falls to pieces. Strain it and add 1 tablespoonful of rice or barley, soaked in a little warm water. Simmer for 3^ hour, stirring often, then add 4 tablespoonfuls milk, salt and pepper, and a little chopped parsley, if liked. Simmer again 5 minutes, taking care that it does not burn. Chicken broth may be prepared in the same way. Crack the bones well before putting them into the water. Veal Broth — One and 3^ lbs. veal, 1 doz. sweet almonds, 1 qt. water, a little salt, 1 pt. boiling water. Remove all the fat from the veal, and simmer gently in the water till it is reduced to a pint; blanch and pound the almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring it all the time till it is as smooth as milk; strain both the almond and veal liquors through a fine sieve and mix well together; add the salt, and boil up again. Chicken Broth —An old fowl, 3 pints water, a pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small chopped onion, a few sprigs sweet herbs. Cut up the fowl and pnt it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs; let it simmer very gently Sick-room Cookery. 263 till the meat is very tender, which will take about 3 hours, skimming well during the time. Strain carefully and set aside to cool. Egg Broth — An egg, 3^ pint good unflavored veal or mutton broth quite hot, salt, toast. Beat the egg well in a broth basin; when frothy add the broth, salt to taste, and servo with toast. Beef Broth — One lb. good lean beef, 2 quarts cold water, ^ teacup tapioca, a small piece of parsley, an onion, if liked, pepper and salt. Soak the tapioca 1 hour, cut in small pieces the beef, put in a stew pan the above proportion of water, boil slowly (keeping well covered) 1% hours, then add the tapioca, and boil 14 hour longer. Some add with the tapioca a small piece of parsley and a slice or two of onion. Strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg. Rice may be used instead of tapioca, straining the broth, and adding 1 or 2 tablespoonfuls of rice (soaked for a short time), and then boiling ^ hour. Scotch Broth — The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cup of rough oatmeal mixed in cold water, salt and pepper to taste. Add to the liquor some barley and vegetables, chopped small, in sufficient quantity to make the broth quite thick. The necessary vegetables are carrots, turnips, onions and cabbage, but any others may be added; old (not parched) peas and celery are good additions. When the vegetables are boiled tender add the oatmeal to the broth, salt and pepper to taste. This very 264 White Ribbon Cook Book. plain preparation is genuine Scotch broth as served in Scotland; with any coloring or herbs, etc., added, it is not real Scotch broth. It is extremely palatable and wholesome in its plain form. Broth (Beef, Mutton and Yeal) — Two lbs. lean beef, 1 lb. scrag of veal, 1 lb. scrag of mutton, some sweet herbs, 10 peppercorns, 5 quarts water, 1 onion.