3637. The good housewife never boils a joint without converting the broth into some sort of soup.
3638. If the liquor be too salt, only use half the quantity, and the rest water; wash salted meat well with cold water before you put it into the boiler.
3639. Fish is much less nutritious than flesh. The white kinds of fish, cod, haddock, flounders, white fish, &c., are the least nutritious; the oily kinds, salmon, eels, herrings, &c., are more difficult to digest.
3640. Shell-fish have long held a high rank as restorative food; but a well-dressed chop or steak is much better to recruit the strength and spirits.
3641. Hashes.—All the pieces and bits of cold meat should be minced and warmed; if this is rightly done, the dish is generally a favorite one.