Page:Art of Cookery 1774 edition.djvu/271

Rh 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. 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. 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.