Have a pound and a half of a neck or loin of mutton; take off the skin and the fat, and put it into a saucepan; cover it with cold water, (it will take about a quart to a pound of meat), let it simmer very gently, and skim it well; cover it up, and set it over a moderate fire, where it may stand gently stewing for about an hour; then strain it off. It should be allowed to become cold, when all the greasy particles will float on the surface, and becoming hard, can be easily taken off, and the settlings will remain at the bottom. N. B. - We direct the meat to be done no more than just sufficiently to be eaten; so a sick man may have plenty of good broth for nothing; as by this manner of producing it, the meat furnishes also a good family meal. This is an inoffensive nourishment for sick persons, and the only-mutton broth that should be given to convalescents, whose constitutions require replenishing with restorative aliment of easy digestion. The common way of making it with roots, onions, sweet herbs, etc. etc. is too strong for weak stomachs. Plain broth will agree with a delicate stomach, when the least addition of other ingredients would immediately offend it.
Set on a kettle of water, put in two or three crusts of bread, and all sorts of good herbs; season with salt; put in butter, and a bunch of sweet herbs; boil it for an hour and a half: then strain it through a sieve, or napkin. This will serve to make lettuce soup, asparagus soup, soup de sante, etc. with herbs.
Make about two quarts of strong veal broth, seasoned with two onions, a bunch of parsley, salt and pepper; strain it, and have ready a chicken, cut in joints and skinned; put it into the broth, with a table-spoonful of curry-powder; boil the chicken till quite tender, and a little before serving, add the juice of a lemon, and stir in a tea-cupful of cream. Serve boiled rice to eat with this broth.
Wash clean six pounds of a knuckle of veal, and cut it in two, put it in a saucepan with four quarts of boiling water, half a pound of rice well washed, a little mace, white pepper, and salt, and a handful of chopped parsley; let it boil for two hours. Serve part of the meat in the tureen with the broth. The thick part of the knuckle may be sent up as a separate dish, with parsley and butter poured over it.
Boil a fowl, and when it is enough, take it up, and put it into a dish; then boil your cream with a blade of mace, and thicken it with eggs; then put in the marrow of one beef bone, and take some of the broth, and mingle them together; put to it a spoonful of white wine, and let it thicken on the fire; then put the fowl hot out of the broth, set it on a chafing-dish of coals, and serve it.
Put into a nicely tinned saucepan about a pound of fresh butter, melt it slowly, and dredge in flour till it becomes like a paste, carefully stirring it all the time, put it for a few minutes upon a quick fire, and then return it to where there is less heat, and stir it till it assumes a light brown color, when it may be put into a jar. These thickenings keep for sometime.