Game

Roast or bake, till about one-third done, two prairie-hens, and put them in a soup-kettle with about one pound of lean beef, salt, and five pints of water. Set the kettle on a rather slow fire, skim off the scum when it gathers on the surface, and then add half a carrot, two stalks of parsley, one of celery, one onion with a clove stuck in it, a bay-leaf, six pepper-corns, and two cloves of garlic. Simmer about three hours, and take the birds out of the kettle; simmer then two hours longer; strain, and the broth is ready for use.

Game-broth is warming and stimulating; it may be taken alone, or prepared with croutons, rice, vermicelli, or other Italian pastes, the same as beef-broth.

The prairie-hens are served in salmis, and the beef is served as boiled beef.

Snail

Clean and prepare twenty-five snails as directed. Put them in a saucepan, with a carrot, an onion, and a head of lettuce, all chopped, a small handful of chervil, a few leaves of sorrel, and a little salt; cover the whole with three pints of cold water. Boil slowly for about three hours, strain the broth, add a little butter to it, and it is ready for use.

A tumblerful of this broth, taken warm before retiring, is certainly the best thing for a consumptive person.

It is also excellent for a cough.

Just salt the snails to taste, and eat them as they are, warm or cold.

Veal

Procure two pounds of veal, from the neck or breast piece. Put the meat in a soup-kettle with two quarts of cold water and a little salt; set it on a good fire, and skim off the scum as soon as it gathers on the surface. When skimmed, add a head of lettuce, a leek (and a few stalks of chewil if handy); simmer for about three hours; strain, and use.

This broth, as well as chicken and turkey broth, is excellent for convalescent persons.

It may be made richer by putting a little more meat, according to taste; but generally the physician gives directions.

Another

Soak a calf's liver in cold water for two houre, clean and wash it well; put it in a soup-kettle with about three pints of cold water, salt, boil gently for an hour and a half, and then add a handful of water-cresses; simmer fifteen minutes longer, strain and use.

Another

Proceed as above in every particular, except that you use a handful of chervil instead of water-cresses.

Another

Use three or four leeks instead of water-cresses, and proceed as above for every other particular.

The last three especially make a very refreshing drink, and are a great relief in some cases of fever.

Vegetable Broth (Called Also Bouillon Maigre)

Scrape, clean, and slice three carrots and three turnips, peel three onions; fry the whole with a little butter till it turns rather yellow ; and then add two plants of celery cut in pieces, three or four leeks, also cut in pieces; stir and fry the whole for about six minutes. When fried, add also one clove of garlic, salt, pepper, two cloves, two stalks of pars-ley, a little nutmeg grated; cover with about three quarts of water. Keep on a rather slow fire, skim off the scum carefully, and then simmer for about three hours. Strain, and use.

This liquor is called vegetable broth, and is used instead of broth in time of Lent by persons who do not want to use beef-broth.