Comprising Plain chicken broth. Pectoral do. do. Mutton do. Beef tea.

Crayfish broth. Decoction of snails. Mucilaginous chicken broth.

223. Plain Chicken Broth

Cut a young fowl or chicken into four parts, wash these well in cold water, and put the pieces into a stewpan with one quart of spring water, and a very little salt; set it to boil on the stove-fire, skim it well, and then add the heart of a white cabbage lettuce, and a handful of chervil; boil the broth for about an hour, and then strain it through a napkin into a basin.

224. Pectoral Chicken Broth

Cut up a young fowl into several pieces, put them into a stewpan with three pints of spring water; set it on the stove-fire to boil; skim it well, and add a little salt. Take two tablespoonsful of pearl barley, wash it in several waters, and add it to the broth - together with one ounce of marsh-mallow roots cut into shreds, for the purpose of better extracting its healing properties. The broth should then boil one hour, and be passed through a napkin into a basin, to be kept ready for use.

225. Mutton Broth

Take three pounds of the scrag-end of a neck of very fresh mutton, cut it into several pieces, wash them in cold water, and put them into a stewpan with two quarts of cold spring-water; place the stewpan on the fire to boil, skim it well, and then add a couple of turnips cut into slices, a few branches of parsley, a sprig of green thyme, and a little salt. When it has boiled gently by the side of the stove for an hour and a half, skim off the fat from the surface, and then let it be strained through a lawn sieve into a basin, and kept for use.

226. Beef Tea

Take two pounds of the lean part of the gravy piece of beef, and carefully pare away every portion of fat, skin, or sinew; cut this into small square pieces the size of a nut; put the beef into a stewpan capable of containing two quarts, and pour three pints of boiling water upon it; add a little salt, put it on the stove-fire, and as soon as it boils skim it, and then remove it to the side of the stove, to continue boiling gently for an hour, after which the beef tea should be strained through a napkin for use.

227. Crayfish Broth, For Purifying The Blood

Take two pounds of the lean part of very white veal, cut it into small pieces, and pound it well in a mortar; to this add three dozen crayfish and a handful of green chervil, and pound these together so as to thoroughly bruise the crayfish. Then remove the whole into a stewpan, and pour upon it three pints of cold spring water ; add a little salt, and place the stewpan on the stove to boil; after which set it by the side of the stove-fire, and keep it gently simmering for three quarters of an hour; it may then be strained through a napkin for use.

This kind of broth, in order to promote the desired effect, should be taken by the convalescent upon an empty stomach.

228. Decoction Of Snails For Inveterate Coughs

Take two dozen garden snails, add to these the hind quarters only of two dozen stream frogs, previously skinned; bruise them together in a mortar, after which put them into a stewpan with a couple of turnips chapped small, a little salt, a quarter of an ounce of hay saffron, and three pints of spring water. Stir these on the fire until the broth begins to boil, then skim it well, and set it by the side of the fire to simmer for half an hour : after which it should be strained by pressure through a tammy-cloth into a basin for use.

This broth, from its soothing qualities, often counteracts, successfully, the straining effects of a severe cough, and alleviates, more than any other culinary preparation, the sufferings of the consumptive.

229. Mucilaginous Broth For Persons In Delicate Health

Take a young fowl, cut it into several parts, and wash them thoroughly; put these into a stewpan capable of containing three quarts of water, add thereto three pounds of the lean of very white veal, a couple of turnips, one carrot, and one head of celery - the whole to be cut into small pieces; fill up the stewpan with spring water, and put it on the stove to boil, taking care to remove the scum as it rises to the surface. After the broth has thrown off the albumen of the meat in the shape of scum, add to it two ounces of Previte's preparation of Ceylon moss, taking special care to well mix the preparation with the broth. Keep the pan gently boiling by the side of the stove-fire for one hour and a quarter; then pass the broth through a napkin into an earthen vessel, and put it by for use.

This broth is nutritious and cooling, and its use in cases of sore throats will often prove beneficial.