1/4 teaspoonful of salt.
See that the meat is perfectly sweet. Cut off all the fat; then cut the lean meat in pieces and put it in a stewpan with the bones and cold water. Place the stewpan on the stove; and when the broth begins to boil, skim it and set back where it will just bubble. Put the barley in another stewpan with a pint of cold water, and place on the fire. Cook for one hour; then pour off the water, and, after putting the barley with the broth, cook for three hours longer. Add the salt, and strain the broth; or, if the patient can bear it, remove the bones and serve the meat and barley in the broth.
Chicken Broth.
1/2 of a fowl.
1 quart of water.
1/2 teaspoonful of salt.
Free the fowl from fat and skin, and cut in small pieces, breaking the bones. Wash the meat, and, putting it in a stewpan with the cold water, place it on the fire. When the broth begins to boil, skim it carefully. Draw the stewpan back to a cooler part of the range, where the broth will only bubble for three hours. Add the salt, and strain.
A tablespoonful of rice, tapioca, or sago may be cooked in this broth, if it be thought best for the patient.
Clam Broth.
Get a dozen clams in the shell, and wash them in several waters; then soak them for an hour in a pan of cold water. On taking them from the water, put them in a stewpan and set on the fire. Add a gill of water, and, covering the stewpan, cook for fifteen minutes. Pour the liquor through a fine strainer. Taste to see if salt enough. It may be too salt; in which case add a little boiling water to the broth.