Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and strain through a cloth or towel. Any kind of potage made with broth may be made with _consommé_. It may also be made with water, adding butter. With _consommé_ it is richer, and with water much inferior, than with broth. When a rump-piece is used to make broth, it is better to bone it first, and take it from the soup-kettle after three or four hours; it is served as a _relevé_, or prepared as cold beef. The broth is finished as directed; the bones and vegetables being kept on the fire longer than the meat. Chicken and turkey broth are often called _potage de santé_ (potage of health). _Chicken._--Roast or bake till turning yellow, a chicken over two years old. Put it in a soup-kettle with three pints of water, and set it on a rather slow fire; skim off the scum, add a middling-sized onion, a leek, a few stalks of chervil if handy, a middling-sized head of lettuce, and salt; simmer about three hours. Take out the chicken and vegetables, skim off the fat, strain, and use. This broth is excellent for a weak stomach, and is easy of digestion. The chicken is served in salad. _Turkey._--Procure a rather old turkey and roast or bake it till about one-third done; put it in a soup-kettle with about a pint of water to a pound of meat, and set it on a rather slow fire. As soon as the scum comes on the surface, skim it off carefully; then add two onions, two leeks, two or three heads of lettuce, a small handful of chervil if handy, and salt. Simmer about five hours. Use the broth as chicken-broth above, and serve the turkey in salad. _Fish_ (also called _à la Lucullus_).--Slice three middling-sized onions and fry them with one ounce of butter till turning yellow; add three or four pounds of fish (bass, pike, trout, salmon, and the like), any fish having a firm and compact flesh, of one or several kinds; add also two carrots, two onions, and one leek, all sliced; four stalks of parsley,