Chicken Broth
Cut up a three-pound fowl; remove skin and all fat. Put in soup kettle; add ten cups cold water, and simmer until meat falls from bones. Strain; let stand over night to cool; remove fat; reheat, season with salt, and serve with [Boiled Rice] or [Croûtons].
Clam Broth
Wash one dozen clams, put in kettle, cover, and cook until shells open. Strain clam liquor through cheese cloth and serve very hot.
Rennet Custard
- 4 cups milk
1 tablespoon liquid rennet
1 tablespoon brandy
few grains salt
4 tablespoons sugar
Mix sugar, brandy and salt. Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar.
Calf’s Foot Jelly
- 1 calf’s foot
4 cups cold water
½ cup sherry
½ cup lemon juice
½ cup sugar
3 egg whites
Cook the calf’s foot in cold water, slowly, for four hours. Skim often while cooking. Strain; let stand over night. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time; boil one minute, strain through cheese cloth, add remaining ingredients, and pour into molds. Chill and serve.