Ingredients: One half-pint of chicken broth, beaten yolks of three eggs, a little salt. Mix well, and cook it in the custard-kettle (as for boiled custard) until it has thickened. Serve in custard-cups.
Roast a small chicken, and take out the breasts, or use more of the meat if preferred, and add a little salt; chop it as fine as possible, pound it, and pass it through a colander. Soak half the amount of the crumb of French rolls, or good bread (not too fresh), in tepid milk; squeeze it nearly dry, and mix it with the chicken. Thin it with a little strong chicken broth (which may be made with the remainder of the chicken) or with boiling water. Serve it in a custard-cup, to be eaten with a spoon. For convalescents, a very little finely minced parsley may be added.
Cut half a raw chicken into small pieces, and break the bones; put it on the fire with a quart of cold water. Boil it slowly until it is reduced to less than half; season with salt and a little pepper, if the invalid is not too ill for pepper. Strain it first through a colander, then a jelly-bag, into a mold or a bowl. If the chicken is quite tender, broil carefully the breast of the other half of it; cut it into dice, or put it whole into the mold or bowl, and cover it with the liquid. When the jelly has hardened, scrape off the layer of fat at the top of the mold before turning the jelly on a little oval platter.
Cut a small fowl (two pounds) into small pieces, and put it over the fire with three pints of cold water, four ounces of Ceylon moss (which can be obtained at the drug-stores), and half a tea-spoonful of salt. Boil all together an hour; then strain it through a jelly-strainer or napkin into little cups or molds.
Mutton Broth may be made in the same manner as chicken broth, allowing a quart of cold water to each pound of meat.
Ingredients: Two pounds of knuckle of veal cracked to pieces, two quarts of cold water, three table - spoonfuls of best pearl sago soaked in a cupful of cold water, one capful of cream heated to boiling, and the yolks of two eggs beaten light.
Boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid; strain, season with salt, and stir in the soaked sago (having previously warmed it by setting for half an hour in a saucepan of boiling water, and stirring from time to time). Simmer half an hour, taking care it does not burn; beat in the cream and eggs. Give one good boil up, and turn out.
Soak one pound of beef, cut into pieces, in a quart of cold water for half an hour; then boil it slowly, keeping it closely covered for two hours. Strain it. The last half hour, add half a cupful of tapioca (which has been soaked an hour in a little water), a small sprig of parsley, and a thin cut from an onion. When done, remove the parsley and onion; season with a very little pepper and salt, and two or three drops only of lemon-juice. When just ready to serve, put into the soup an eggt carefully poached in salted water, the white being merely set.
If patients are not too ill, any kind of beef soup made from stock, as explained on page 80, ought to be advantageous.