C H A P. X
Directions for the SICK.
To make mutton broth.
TAKE a pound of a loin of mutton, take off the fat, put to it one quart of water, let it boil and ikim it well ; then put in a good piece of upper-cruft of bread, and one large blade of mace. Cover it close, and let it boil slowly an hour; don't stir it, but pour the broth clear off. Season it with a little salt, and the mutton will be fit to eat. If you boil turnips, don't boil them in the broth, but by themselves in another sauce-pan.
To boil a scrag of veal.
SET on the scrag in a clean sauce-pan: to each pound of veal put a quart of water, skim it very clean, then put in a good piece of upper-cruft, a blade of mace to each pound, and a little parsley tied with a thread. Cover it close; then let it boil very softly two hours, and both broth and meat will be fit to eat.
To make beef or mutton broth for very weak people, who take but little nourishment.
TAKE a pound of beef, or mutton, or both together: to a pound put two quarts of water, first skin the meat and take off all the fat; then cut it into little pieces, and boil it till it comes to a quarter of a pint. Season it with a very little corn of salt. Skim of all the fat, and give a spoonful of this broth at a time. To very weak people, half a spoonful is enough; to some a teaspoonful at a time; and to others a tea-cup full. There is greater nourishment from this than any thing else.
