Mutton Broth

To make it quickly for an invalid, chop one pound of lean juicy mutton very fine; pour over it one pint of cold water. Let it stand until the water is very red, then heat it slowly. Let it simmer ten minutes. Strain, season, and add two tablespoonfuls of soft-boiled rice, or thicken it slightly with rice flour wet with cold water. Serve hot. When given to a person with a severe cold, or a consumptive, the fat should not be removed, as it is soothing to the chest, and when absorbed by the rice or some starchy material is not uninviting to the eye. For a fever patient, the fat should be removed. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up any globules of fat which will not come off with a spoon.

Barley Soup

Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one table-spoonful of well-washed barley and one pint of cold water. Heat slowly, and simmer two hours. Put the bones into one cup of cold water, and boil gently half an hour. Then strain into the meat and barley. Season with salt. Skim off the fat, and serve with whole-wheat or gluten wafers.

Calves'-Foot Jelly Or Broth

4 calves' feet.

4 quarts cold water.

1 cup sugar.

2 lemons.

2 inch stick cinnamon. 1 inch blade mace.

3 eggs (whites and shells). 1 pint wine.

Scald the feet, and clean thoroughly. Split, break the bones, and put them into the cold water. Heat slowly, and simmer gently until reduced to three pints. Strain, and when cool remove the fat. Add the other ingredients except the wine. Put it over the fire, and stir until hot. Let it boil five minutes, or till a thick scum has formed. Set it back on the stove; skim, and add the wine. Strain through a fine napkin into a shallow dish. When ready to serve, cut it into blocks, or break it up lightly with a fork. If intended for broth, simply remove the fat, season to taste, and stir it into a beaten egg; or add sago or tapioca, having first soaked and boiled it till soft. Veal broth is not very palatable in itself; and as it does not contain the nutritive qualities of beef or mutton broth, it is not well to use it in the sick-room except for a variety.

Chicken Jelly Or Broth

Clean a small chicken. Disjoint and cut the meat into half-inch pieces. Remove all the fat. Break or pound the bones. Dip the feet into boiling water, and scald until the skin and nails will peel off. The feet contain gelatine, and when well cleaned may be used for jelly. Cover the meat, feet, and bones with cold water; heat very slowly, and simmer till the meat is tender. Strain, and when cool remove the fat. Season with salt, pepper, and lemon, and add the shell and white of one egg. Put it over the fire, and stir well until hot. Let it boil five minutes. Skim, and strain through a fine napkin. Pour it into small cups, and cool it if intended for jelly. When the patient can take it, small dice of the breast meat may be moulded in the jelly. Serve hot, without clearing, if intended for broth.