rice. Scum well, season highly, and let it stand a little before you serve it, to take off the fat.
Make a stock of 5 lbs. of shin of beef, strain, and put to it a large fowl trussed for boiling, and when it boils, put in six leeks (blanched), in pieces an inch long. In half an hour put in six more leeks and the seasoning; if these leeks do not make the soup thick enough, put more. When the fowl is done, serve it in the soup.
Put 2 lbs. of scrag of mutton into a saucepan, with just enough water to cover, and when that is near boiling, pour it off, and carefully take all the scum off the meat; then put it back into the saucepan with four pints of boiling water, a table-spoonful of grits, a little salt, and an onion; set it over a slow fire, scum well, and then put in two turnips, and simmer it slowly two hours. (See Cooking for the Sick.)
The knuckle is best, but the scrag is good. A gallon of water to the knuckle, add an onion, a blade of mace and salt. Carefully scum, and boil it gently till the meat be thoroughly done, and the liquor greatly reduced. Add vermicelli or rice.
Should simmer very gently, and its strength will be in proportion to the quantity of water. A good-sized chicken will make a quart of very good broth. As this is seldom made except for invalids, neither onion, carrot, nor turnip ought to be used. A bunch of parsley may be boiled in the broth, then taken out and chopped fine. Skim the fat off the broth, and serve the parsley in it.
Boil two quarts with a little salt, cinnamon, and sugar.
