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

butter which you stir and mix in, and it is ready for use. This broth, taken warm before retiring, is excellent for persons having a cough or cold. It is also excellent for consumptive persons, and is only second to snail-broth. _Another._--Take the hind-legs of fifty well-skinned green frogs, put them in cold water and a little salt for half an hour--drain them; then put them in a crockery kettle, with a leek, half a carrot, two stalks of celery, a middling-sized parsnip, a turnip, two onions, one clove of garlic, two ounces of fat bacon, a little salt, and white pepper; cover the whole well with cold water, set on the fire, simmer gently about four hours; strain, pour on _croutons_, and serve. The hind-legs of the frogs are taken from the strainer, placed on a dish, and served at breakfast the next day, with a white sauce, or in fricassee, as a chicken. _Game._--Roast or bake, till about one-third done, two prairie-hens, and put them in a soup-kettle with about one pound of lean beef, salt, and five pints of water. Set the kettle on a rather slow fire, skim off the scum when it gathers on the surface, and then add half a carrot, two stalks of parsley, one of celery, one onion with a clove stuck in it, a bay-leaf, six pepper-corns, and two cloves of garlic. Simmer about three hours, and take the birds out of the kettle; simmer then two hours longer; strain, and the broth is ready for use. Game-broth is warming and stimulating; it may be taken alone, or prepared with _croutons_, rice, vermicelli, or other Italian pastes, the same as beef-broth. The prairie-hens are served in _salmis_, and the beef is served as boiled beef. _Snail._--Clean and prepare twenty-five snails as directed. Put them in a saucepan, with a carrot, an onion, and a head of lettuce, all chopped, a small handful of chervil, a few leaves of sorrel, and a little salt; cover the whole with three pints of cold water. Boil slowly for about three hours, strain the broth,