Pork Broth

Take off the skin and fat from two pounds of young pork, boil it in a gallon of water, with a turnip and a very little salt, till it is reduced to two quarts: strain it off, and let it stand till cold. Take off the fat, leave the settling at the bottom of the pan, and drink half a pint warmed in the morning fasting, an hour before breakfast, and at noon, provided the stomach will bear it.

To Pull A Chicken

Take any quantity of cold chicken, take off the skin, and pull the meat into little bits as thick as a quill; then take the bones, boil them with a little salt till they are good, and strain. Then take a spoonful of the liquor, a spoonful of milk, a little bit of butter as big as a large nutmeg, rolled in flour, a little chopped parsley, as much as will lie upon a sixpence, and a little salt, if wanted. This will be enough for half a small chicken. Put all together into the saucepan, then keep shaking it till it is thick, and pour it into a hot plate.

Chicken Broth

Flay an old cock or a large fowl, pick off all the fat, and break the bones to pieces with a rolling pin; put it into two quarts of water, with a large crust of bread and a blade of mace : let it boil softly till it is good, which will probably require five or six hours. Pour it off, then put to it a quart more of boiling water, and cover it close; let it boil softly till good, then strain it off, and season it with a very little salt.

Or, having boiled a chicken save the liquor, and when the meat is eaten, break the bones, and put them to the liquor in which the chicken was boiled, with a blade of mace, and a crust of bread. Let it boil till it is good, and then strain it off.

Or, let the saucepan be very clean and nice, and when the water boils, put in the chicken, which must be very nicely picked and cleaned, and laid in cold water a quarter of an hour before boiling it. Then take it out of the boiling water and lay it in a dish. Save all the liquor that runs from it in the dish, eut up the chicken all in joints in the same dish, bruise the liver very fine, add a little boiled parsley finely chopped, a very little salt, and a little grated nutmeg. Mix all well together with two spoonsful of the liquor of the fowl, and pour it into the dish with the rest of the liquor. If there be not liquor enough, take two or three spoonsful of the liquor it was boiled in, and clap another dish over it. Then set it over a chafing-dish of hot coals for five or six minutes, and carry it to table hot with the cover on. If it is for a weak person, take off the skin of the chicken before setting it on the chafing-dish; and if roasted, make nothing but bread sauce, which is the lightest sauce for a sick person. In this manner dress a rabbit, excepting that only a piece of the liver must be bruised.

Chicken Water

Flay a large fowl or a cock, bruise the bones with a hammer, and put it into a gallon of water with a crust of bread. Let it boil half away, and then strain it off for use.