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Of Soups and Broths.
OF SOUPS AND BROTHS.
Strong Broth for Soup and Gravy. Take a shin of beef,
a knuckle of veal, and a scrag of mutton, put them in
five gallons of water ; let it boil up, skim it clean, and
season with six large onions, four leeks, four heads of
celery, two carrots, two turnips, a bundle of sweet herbs,
six cloves, a dozen corns of allspice, and salt; skim it
very clean, and let it stew gently for six hours ; strain it
off, and put it by for use.
When you want very strong gravy, take a slice of ba-
con, lay it in a stewpan ; a pound of beef, cut it thin, .
lay it on the bacon, slice in a piece of carrot, an onion
sliced, a crust of bread, a few sweet herbs, a little mace,
cloves, nutmeg, whole pepper, and an anchovy; cover
and set it on a slow fire five or six minutes, and pour
in a quart of the above gravy : cover close, and let it
boil softly till half is wasted. This will be a rich, high
brown sauce for fish, fowl, or ragoo.
Gravy for White Sauce. Take a pound of any part of
veal, cut it in small pieces, boil it in a quart of water,
with an onion, a blade of mace, two cloves, and a few
whole pepper-corns. Boil it till it is as rich as you
would have it.
Gravy for Turkey, Fowl, or Ragoo. Take a pound ot
lean beef, cut aud hack it well, then Hour it, put a piece
of butter as big as a hen’s egg in a stewpan; when it is
melted, put in the beef, fry it on all sides a little brown,
then pour in three pints of boiling water, a bundle of
sweet herbs, two or three blades of mace, three or four
cloves, twelve whole pepper-corns, a bit of c.auot, a
piece of crust of bread toasted brown ; cover close, and
let it boil till there is about a pint or less ; season it with
salt, and strain it oft.
Mutton or Veal Gravy. Cut and hack veal well, set it
on the fire with water, sweet herbs, mace, and pepper,
l.et it boil till it is as good as you would have it, then
