If in winter set it near the fire to melt; pour the contents in a stew-pan and twelve times the case full of water over it, hot or cold; add to it two or three slices of onion, a sprig or two of parsley, a leaf or two of celery, if handy, two teaspoonfuls of salt, one of sugar; pass through a colander and serve. If required stronger, eight cases of water will suffice, decreasing the seasoning in proportion. In case you have no vegetables, sugar, or pepper, salt alone will do, but the broth will not be so succulent.
No. 4.—Thick Beef Tea.
Dissolve a good teaspoonful of arrowroot in a gill of water, and pour it into the beef tea twenty minutes before passing through the sieve—it is then ready.
No. 5.—Strengthening Beef Tea, with Calves-foot Jelly or Isinglass.
Add ¼oz. calves-foot gelatine to the above quantity of beef tea previous to serving, when cooking.
No. 6.—Mutton and Veal Tea.
Mutton and veal will make good tea by proceeding precisely the same as above. The addition of a little aromatic herbs is always desirable. If no fresh vegetables are at hand, use 2oz. of mixed preserved vegetables to any of the above receipts.
No. 7.—Chicken Broth.
Put in a stewpan a fowl, 3 pints of water, 2 teaspoonfuls of rice, 1 teaspoonful of salt, a middle-sized onion, or 2oz. of mixed vegetables; boil the whole gently for three quarters of an hour: if an old fowl, simmer from one hour and a half to two hours, adding 1 pint more water; skim off the fat, and serve. A small fowl will do.
Note.—A light mutton broth may be made precisely the same, by using a pound and a half of scrag of mutton instead of fowl.