The following is much recommended by French physicians: - Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil; when boiling, take off all the scum; then add a small cabbage-lettuce and a few sprigs of chervil, if handy; let simmer slowly for two hours, it will then be reduced to about a quart; pass it through a sieve, letting the meat drain, and it is ready to serve.

62. Another Way, More Palatable

Take the same quantity • of veal as before, which cut into small dice (as you should cut all meat if possible), put it into the stewpan, with a small pat of butter, half an onion, about the same quantity of carrot and turnip, a little celery, and a teaspoonful of salt; set the stew-pan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pass it through a sieve, and use when, required. This broth is most palatable and very digestible, but of course only to be given to the convalescent; it may be served with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth.

63. Another Very Refreshing And Strengthening Veal Broth

Put two pounds of knuckle of veal into a stewpan, with a calf's foot split, and the bone taken out and chopped up, add three quarts of water, a good-sized onion, one leek, a piece of parsnip, and two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted), set it upon the fire, and when beginning to boil, skim, and let it simmer at the corner of the fire four hours; twenty minutes before passing, again skim off all the fat, and add ten large leaves of sorrel, or twenty small, one cabbage-lettuce, and a handful of chervil, and when done pass it through a sieve, when it is ready for use. This broth is very cooling and nutritious when taken cold, as it is then quite a jelly; vermicelli, rice, etc, may be added when served hot, and the veal and calf's foot is very excellent, eaten with parsley-and-butter or sharp sauce; but should the patient require any, it must be quite plain, with a little of the broth and only the gelatinous part of the foot.

The above also makes an excellent dinner soup, and if put in a cool place, would keep a week in winter and three days in summer.