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9. Veal Broth. —Veal broth is generally made by some chops of veal, as in the mutton broth above, or a joint of veal, with suitable amount of meat upon the joint, in about 3 qts. of water, 2 oz. of rice, a little salt, and a piece or two of mace; stew till the water is about half evaporated.
10. Beef Broth of "Water. —Take a piece of perfectly lean steak (from the ramp or shoulder is preferable) the size of your hand; cut it into small bits, and put into a stew-pan with 1 pt. of cold water; bring it to a boil and skim; then set it back and simmer 30 to 30 minutes, occasionally pressing. each piece with a spoon to obtain the full juice, or strength of the beef. In hot weather any of these broths or drinks will be relished well if ice-cold, by setting upon ice what was not taken hot when first made; otherwise it is better to re heat them when called for.
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