This section is from the book "Cookery Reformed: Or The Lady's Assistant", by P. Davey and B. Law.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
 
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