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

add a little butter to it, and it is ready for use. A tumblerful of this broth, taken warm before retiring, is certainly the best thing for a consumptive person. It is also excellent for a cough. Just salt the snails to taste, and eat them as they are, warm or cold. _Veal._--Procure two pounds of veal, from the neck or breast piece. Put the meat in a soup-kettle with two quarts of cold water and a little salt; set it on a good fire, and skim off the scum as soon as it gathers on the surface. When skimmed, add a head of lettuce, a leek (and a few stalks of chervil if handy); simmer for about three hours; strain, and use. This broth, as well as chicken and turkey broth, is excellent for convalescent persons. It may be made richer by putting a little more meat, according to taste; but generally the physician gives directions. _Another._--Soak a calf's liver in cold water for two hours, clean and wash it well; put it in a soup-kettle with about three pints of cold water, salt, boil gently for an hour and a half, and then add a handful of water-cresses; simmer fifteen minutes longer, strain and use. _Another._--Proceed as above in every particular, except that you use a handful of chervil instead of water-cresses. _Another._--Use three or four leeks instead of water-cresses, and proceed as above for every other particular. The last three especially make a very refreshing drink, and are a great relief in some cases of fever. _Vegetable Broth_ (called also _Bouillon Maigre_).--Scrape, clean, and slice three carrots and three turnips, peel three onions; fry the whole with a little butter till it turns rather yellow; and then add two plants of celery cut in pieces, three or four leeks, also cut in pieces; stir and fry the whole for about six minutes. When fried, add also one clove of garlic, salt, pepper, two cloves, two stalks of parsley, a little nutmeg grated; cover with about three quarts of water. Keep on a rather slow fire, skim off