Plain Broth

Place the desired amount of beef into a stockpot, with a knuckle of veal and half a fowl, covering with plenty of water. Boil this slowly, letting the scum come to the surface and removing same until it has become quite clear; then while still boiling put in a head of celery, three or four small carrots, three leeks, three turnips and a couple of onions, stick into one of the onions a few cloves, say four or five; move the stockpot to one side and simmer for several hours; skim off all the fat, put in a lump of salt and it is ready for serving.

Tapioca Broth

Place a chicken and a knuckle of veal in a saucepan or double boiler, with a few vegetables previously cooked in white broth, and pour over one gallon of cold water, set the saucepan on the fire and boil gently until the meat is done. Strain the broth through a cloth into another saucepan, remove the fat, and boil up once more; then add as much tapioca as may be required, letting it fall into the soup like rain. Remove the saucepan to the side of the fire, and cook gently for twenty minutes or so. If desired it can be thickened with yolks of eggs. Turn the soup into the tureen, and serve it very hot.

Broth Thickened With Eggs

Take enough good game or fowl consomme, and to each half pint add the yolk of one egg, and beat in and thicken it with a little flour.

Veal Broth

Place four or five pounds of knuckle of veal in a saucepan with three quarts of water, two blades of mace, one onion, a little parsley, and a head of celery cut into pieces, seasoning with salt and pepper. When boiling, move the saucepan a trifle to the side, and keep the water simmering until it is reduced one-third. Strain the broth, stir in with it a little well boiled rice or vermicelli, and serve.

Vegetable Broth

Boil two sliced potatoes, a carrot, turnip and onion for an hour in a quart of water, taking care to keep the full amount of water in, by adding a little now and then, as required; flavor with salt and sweet herbs and strain. Add a little mushroom catsup and serve.