Mutton Broth

Take the fat off a pound of loin of mutton, and put the lean into a quart of water; skim it well as it boils, and put in a piece of the upper crust of bread, with a large blade of mace. Having covered it up close, let it boil slowly for half an hour, and then pour the broth clear off without stirring it: skim off the fat, season it with a little salt, and the meat will be in a proper slate to be eaten. Some boil turnips with the meat: but this should not be done, as they ought to be boiled by themselves.

Beef or mutton broth for very weak people, who cannot digest much nourishment: Take a pound of beef or mutton, or both together, and put to each pound a quart of water. Skin the meat and take off the fat, cut it into little pieces, and let it boil till it comes to a quarter of a pint. Then season it with a very little salt, skim off all the fat, and give the sick person a spoonful of it at a time. If the sick person be very weak, even half a spoonful will be enough at once; while to others who are stronger, a tea-cupful may be given at a time ; indeed the whole is, properly to observe what quantity the stomach of the sick person will bear.

Beef Broth

Take off the fat and skin of a pound of lean beef, and cut it into pieces. Then put it into a gallon of water, with the under crust of a penny loaf, and a very little salt. Let it boil till it is reduced to two quarts, then strain it off, and it will be very nourishing.

Beef Tea

Take a piece of lean beef, cut it cross and cross, and then pour on it scalding water. Cover it up close, and let it stand till it is cold. Then pour it off as wanted, season it mode-tfately, and give it to the sick person, having first warmed it.

Or, cut a pound of lean beef very fine, pour a pint of boiling water over it, and put it on the fire to raise the scum. Skim it clean, strain it off, and let it settle. Pour it clean from the settling, and then it will be fit for use.

Essence of Beef, or Mutton. Take two pounds of either, cut into very small pieces ; put aside all fat and skin, and lay the meat in a jug without any water; put the jug into a deep saucepan, and pour round it a sufficient quantity of water to come up to the neck : let the jug boil in the water two hours; take it out, pour the essence into a basin; when cold, skim off the fat, and warm the remainder of the essence by plunging the basin into hot water : a single tea-spoonful at a time is sufficient.

Veal Broth. Take two pounds of scrag of veal, and put to it two quarts of water, a large piece of upper crust of bread, two blades of mace, and a little parsley tied with a thread. Cover it close, let it boil two hours very slowly, observing to skim it occasionally, when both meat and broth will be ready.

To Mince Veal Or Chicken

Mince some veal or a chicken very fine; but first take off the skin; just boil as much water as will moisten it, and no more, with a very little salt, and some nutmeg grated. Then throw a little flour over it, and when the water boils, put in the meat. Keep shaking it about for a minute over the fire; then have ready two or three thin sippets, toasted nice and brown, laid in the plate, and pour the mince-meat over it.