Broth Made From Beefsteak

(a quick method)

Scrape the pulp from a pound of round or of sirloin steak, or mince the meat in a chopping-tray until it is fine; put it into a saucepan with just enough cold water to cover it, and let it come to the boiling-point slowly; then simmer it for fifteen minutes (better half an hour if there is time). Strain it, take off the fat with a sheet of paper, and season it with salt. This is a somewhat expensive but savory broth, and may easily be made on a gas or alcohol stove.

A beef panada may be made by leaving the pulp in the broth and adding a little rolled cracker-crumbs or some bread softened and squeezed through a strainer.

Scotch Beef Broth

Put into a granite stew-pan a pint of prepared beef broth, - that is, broth which has been strained, cleared of fat, and seasoned. Add to it one tablespoon of rolled oats, or of ordinary oatmeal, and simmer it gently until the oatmeal is soft and jelly-like. The time required will be about two hours. Then strain it, and serve very hot. This makes a good dish for an invalid for whom oatmeal has not been forbidden. If the broth is reduced by the boiling, add enough water to restore the pint.

Mutton Broth

One pound of mutton from the neck, or, better, the loin, one quart of cold water, and one teaspoon of chopped onion will be needed for this broth. Remove from the mutton the tough skin, the fat, and all membranes, and cut the meat into small pieces; break the bone, and if it be a part of the spinal column, take out the spinal cord. Put the pieces of meat, the onion, and the water into a saucepan, and simmer them together for three hours: then strain out the meat, dip off the fat from the broth with a spoon, and remove the remaining small particles with paper; season it with salt and white pepper. Serve hot in a pretty cup, with a toasted cracker.

A little bunch of mint, a bouquet of herbs, a few bay-leaves, or a sprinkle of Cayenne pepper or curry-powder will vary the broth agreeably. Pearl-barley is a particularly good addition to make, or rice may be used in the proportion of one teaspoon to a pint.