Mutton Broth.
The bone of a leg of mutton to be chopped small, and put into the stewpan with vegetables and herbs, together with a little drop of water, and drawn as gravy soup; add boiling water.
Pork Broth.
Take a leg of pork fresh cut up; beat it and break the bone; put it into three gallons of soft water, with half an ounce of mace and the same quantity of nutmeg. Let it boil very gently over a slow fire, until two thirds of the water are consumed. Strain the broth through a fine sieve, and when it is cold take off the fat. Drink a large cupful in the morning fasting, and between meals, and just before going to bed, warmed. Season it with a little salt. This is a fine restorative.
Potage.
Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, a little mace and whole pepper, and a handful of salt. When the meat is boiled to rags or to a very strong broth, strain it through a hair sieve, and when it is cold, take off the fat. With raw beef make a gravy thus: cut your beef in pieces, put them in a frying-pan with a piece of butter or a slice of bacon, fry it very brown, then put it to some of your strong broth, and when it grows browner and thick till it becomes reduced to three pints of gravy, fill up your strong broth to boil with a piece of butter and a handful of sweet herbs. Afterwards a chicken must be boiled and blanched and cut in slices; and two or three sweetbreads fried very brown; a turnip also sliced and fried. Boil all these half an hour, and put them in the dish in which you intend to serve up, with three French rolls (cut in halves) and set it over a fire with a quart of your gravy, and some of your broth, covered with a dish, till it boils very fast, and as it reduces fill up with your broth till your bread is quite soaked. You may put into the dish either a duck, pigeon, or any bird you please; but whichever you choose, roast it first, and then let it boil in the dish with your bread. This may be made a pea soup, by only rubbing peas through a sieve.
Scotch Pottage.
Place a tin saucepan on the fire with some boiling water; stir in Scotch oatmeal till it is of the desired consistence: when done, pour it in a basin and add milk or cream to it. It is more nutritious to make it of milk instead of water, if the stomach will bear it. The Scotch peasantry live entirely on this strengthening food. The best Scotch oatmeal is to be bought at Dudgeon’s, in the Strand.