Very Strengthening Chicken-Broth

Cut down and bruise two or three cock chickens; put them in a saucepan with three quarts of water; summer till the juice is entirely drawn from them; press it well out, strain, and return the soup to the saucepan; add salt, whole pepper, rice, or vermicelli; a whole chicken may be boiled in the soup, and served so in it. In spring, young vegetables, parsley, and chervil may be added.

Stewed Partridges

Half-stew one or two partridges; cut them up, take out the largest bones, put them in a pan with the liquor they were stewed in, with a little salt, a blade of mace, and a bit of lemon-peel; when done, serve with the gravy in the dish. All sorts of poultry and game are light and nourishing done in the same way.

Restorative Jelly For The Poor

Take a neat's foot cleaned and prepared, two ounces of hartshorn shavings, two quarts of milk, and two quarts of water; bake for several hours in a slow oven, strain it, and when cold remove the fat; warm it a little and sweeten it; a cupful to be taken as often as liked. In summer it is best to omit the milk in making it, and add a little when used.

Strengthening Jelly

Bake four calves' feet in two quarts of water, and the same of new milk, in a close covered jar four hours. When cold, remove the fat; it may be flavoured with lemon-peel, cinnamon, mace, etc., and sweetened to taste. Give a glassful the first and last thing.

Another

Boil half an ounce of fine isinglass with a quart of new milk, till reduced to a pint; add some sugar and two or three bitter almonds, pounded. Drink this at bedtime; it is good for a cough.

Nourishing Jelly

Simmer six sheep's trotters, two blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a little isinglass, in two quarts of water till it is reduced to one; when cold, remove the fat. Give half a pint twice a-day, warming it with a little new milk.

Strengthening Jellies

Boil cow-heel down to a strong jelly; take equal parts of the jelly and white wine; flavour with lemon-juice, zest, and sugar, and to each pint add three fresh yolks of eggs; beat it well; heat it over a stove, stirring constantly; pour it out, continue stirring till cold, and put it into cups.

Two ounces of isinglass dissolved in a pint of water; add a glass of white wine, the juice and peel of two lemons, and sugar enough to sweeten; beat the yolks of six very fresh eggs, and add them; thicken it over the fire, stirring all the time; pour it into a basin, and stir till cold.

How To Make Cake Jelly To Keep

Take nine or a dozen gang or set of calves' feet, scald them well, slit them up, and lay them to soak in warm water for several hours. Put them on in a large pot, with water enough to cover them; when they are boiled enough for the bones to come out, remove them, and return the meat to the pot, and let it boil slowly till all the substance is out of it; strain it through a hair sieve into an earthen vessel that will hold it; while it is warm, skim all the fat you can from it; let it stand all night; and if there is any more fat, remove it carefully; when you take it out of the vessel, cut the sediment from the bottom of it, then put the jelly into a clean brass pan, and set it on a moderate fire. It must boil till it is very thick, and appears almost black in the pan; then pour it out as thin as you can on stone plates. When it is cool, take it from the plates and lay it at a distance from the fire to dry gradually. Wlien it is quite dry, and looks clear and hard like horn, put it by in tin boxes to keep for use.