The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

A Nourishing Broth.

Put 1 lb. lean beef, 1 lb. scrag of veal, and 1 lb. scrag of mutton, into a saucepan with water enough to cover, and a little salt, let it boil to throw up the scum, take that off, pour off the water, and take off all the scum hanging about the meat: pour in 2½ quarts of warm (not hot) water, let it boil, and simmer gently till very much reduced, and the meat in rags. A faggot of herbs may be added, and a few peppercorns: also an onion, if desired. When the broth is cold remove the fat. If to serve at once, the fat may be taken off, by laying a piece of blotting paper over the top.—Tapioca is very nice in broths for invalids.—Or: put a knuckle of veal, with very little meat, and 2 shanks of mutton, into an earthen jar or pan, with 3 blades of mace, 2 peppercorns, an onion, a thick slice of bread, 3 quarts of water, and salt: tie a paper over, and bake it, four hours: then strain, and take off the fat.

Calf's-feet Broth.

Boil 3 feet in 4 quarts of water, with a little salt: it should boil up first, then simmer, till the liquor is wasted half: strain, and put it by. This may be warmed (the fat taken off), a tea-cupful at a time, with either white or Port wine, and is very nourishing.—Or: boil the feet with 2 oz. lean veal, the same of beef, half a penny roll, a blade of mace, salt, and nutmeg, in 4 quarts of water: when well boiled, strain it, and take off the fat.

Eel Broth.

This is very strengthening, ½ lb. small eels will make 1 pint of broth. Clean, and put them into a saucepan with 3 quarts of water, parsley, a slice of onion, a few peppercorns, and salt; simmer, till the broth tastes well, then strain it.

Beef Tea.

Notch 1½ lb. of beef (the veiny piece), put it into a saucepan with a quart of water, let it boil, take off the scum, and let it continue to simmer two hours. Beef tea should be free from fat and scum, and not burned.

Beef Jelly.

Let a shin of beef be in water an hour, take it out, and drain it; cut it in small pieces, break the bones, and put all in a stew-pan or jar, with 6 quarts of milk. Put it in the oven, and stew it till reduced to 3 quarts; skim off the fat, take out the bones, strain through a jelly bag, and add 1 oz. hartshorn shavings and a stick of cinnamon. Boil again gently over a slow fire, but be careful not to burn. Take every morning fasting, and at noon, a tea-cupful, warmed with a glass of wine.