The prairie-hens are served in salmis, and the beef is served as boiled beef.
Snail.—Clean and prepare twenty-five snails as directed. Put them in a saucepan, with a carrot, an onion, and a head of lettuce, all chopped, a small handful of chervil, a few leaves of sorrel, and a little salt; cover the whole with three pints of cold water. Boil slowly for about three hours, strain the broth, add a little butter to it, and it is ready for use.
A tumblerful of this broth, taken warm before retiring, is certainly the best thing for a consumptive person.
It is also excellent for a cough.
Just salt the snails to taste, and eat them as they are, warm or cold.
Veal.—Procure two pounds of veal, from the neck or breast piece. Put the meat in a soup-kettle with two quarts of cold water and a little salt; set it on a good fire, and skim off the scum as soon as it gathers on the surface. When skimmed, add a head of lettuce, a leek (and a few stalks of chervil if handy); simmer for about three hours; strain, and use.
This broth, as well as chicken and turkey broth, is excellent for convalescent persons.
It may be made richer by putting a little more meat, according to taste; but generally the physician gives directions.
Another.—Soak a calf's liver in cold water for two hours, clean and wash it well; put it in a soup-kettle with about three pints of cold water, salt, boil gently for an hour and a half, and then add a handful of water-cresses; simmer fifteen minutes longer, strain and use.