How To Make Chicken Water

Take a cock, or large fowl, and flea it; then bruise it with a hammer, and put it into a gallon of water with a crust of bread; let it boil half a-way, and strain off the water.

How To Make Chicken-Broth

Take an old cock, or large fowl, flea it, and take off all the fat. This done, bruise and break it with a rolling-pin. Then put it into two quarts of water, ter, with a good crust of bread and a blade of mace; let it boil softly for five hours, and then put in a quart more of boiling water; cover it colse, boil it a little while, and strain it off. Put in but a very little salt.

How To Make Strong Beef Or Mutton Broth

Take a pound of beef or mutton, or half a pound of each; take off all the fat and skin, and cut the meat into little pieces, and put them into two quarts of water; boil it till the liquor comes to a quarter of a pint, and skim off all the fat. This is de signed for those whole stomachs will bear but little nourishment, and who cannot digest solid aliment. A tea cup full of this is sufficient at a time. Some can take but a spoonful, or half a spoonful, or a tea-spoonful at once. It is very nourishing.

How To Make Mutton-Broth

Take a pound of a loin of mutton, without the fat, and put it into a quart of water; boil it, and skim the saucepan well. Then put in a good piece of the upper-crust of a loaf, and a blade or two of mace; cover the saucepan close, and boil it gently for an hour; pour off the broth without stirring, and throw in a very little salt.

Broth Of A Scraig Of Veal

Put a quart of water to every pound of veal into a saucepan; let it boil a little, and skim it very clean. Then put in a good piece of the upper-crust of a loaf of bread, with a little parsley tied with a thread, and as many blades of mace as there are pounds of meat; cover the pan close, and let it boil gently for two hours, and then the broth will be ready.

N.B. The preparations above may be useful for lying-in women, and for persons that are weak or sick, or that are under a course of physic; accor ding to their several circumstances.

How To Make Scotch Barley-Broth

Chop a leg of beef in pieces, and boil it in three gallons of water, with a crust of bread, and a piece of carrot, to the consumption of one half : then strain off the liquor, and put it into the pot again, with half a pound of pearl barley, four or five heads of barley cleaned and cut small, a bundle of sweet herbs, a large onion, a little chopt parsley, and a few marygolds; boil them together for an hour; then take a cock, or fowl, well pick'd, and put it into the pot; keep it boiling till you find the broth rich and good; then throw in a little salt, pour it into a deep dish, take out the onion and sweet herbs, and fend it to the table with the fowl in the middle. Some think the fowl is un necessary.

How To Make Mutton Broth

Cut a neck of mutton in two, that weighs about six pounds, and boil the fcraig end in a gallon of water; skim the pot well, and then put in an onion, a bundle of sweet herbs, and a good crust of bread : boil it about an hour, and put in the other part of the mutton, with a turnep or two, a few chives chopt fine, some marygolds, and a little parsley cut small. Put these in about a quarter of an hour before the last part of the mutton is boiled enough. Season the broth with a little sauce. When turneps are to be boiled to eat with the mutton, they must be put into a pot by themselves, otherwise the broth will will taste too strong of them.

How To Make Beef Broth

Crack the bone of a leg of beef, in two or three places; then wash it clean, and put it into a pot, with a gallon of water : let it boil, and skim it well; then put in a good crust of bread, a bundle of parsley, and three blades of mace : boil till not only the beef, but the sinews, are quite tender; toastslices of bread, cut it into small bits, and lay them in a dish; place the beef upon them, and pour in the soup.

How To Make A Strong Broth For Soups

Chop a leg of beef to pieces, and put it into a pot, with four gallons of water; set the pot over the fire till it boils, and then skim it clean : this done, put in a bundle of sweet herbs, some whole pepper, and a few cloves; boil them till two thirds of the liquor is consumed; then put in a little salt : afterwards let it boil, and then strain it off for use.

How To Make A Very Strong Broth Which May Be Kept For Several Uses

Take the fcraig end of a neck of mutton, and a piece of a leg of beef; lay them in a pot, pour in as much water as will cover them, and then throw in a little salt; let it boil, and take off the skum; then put in a whole onion stuck with cloves, a bundle of sweet herbs, a nutmeg cut into four parts, and some whole pepper : these must be boiled till the meat is all in rags; then put in four anchovies, and when they are dissolved, strain off the broth for use.