Modern cookery for private families

it may be flavoured at will, with cayenne, catsup, or aught else that is preferred, or it may be converted into French spring broth, by passing it through a sieve, and boiling it again for five or six minutes, with a handful of young and well washed sorrel. Meat, 1 lb.; carrot, 2 oz.; turnip, 1-1/2 oz.; celery, 1/2 oz.; onion, 1/4 oz. water, 3 pints: half an hour. Little pepper and salt. _Obs._—Three pounds of beef or mutton, with two or three slices of ham, and vegetables in proportion to the above receipt, all chopped fine, and boiled in three quarts of water for an hour and a half, will make an excellent family soup on an emergency: additional boiling will of course improve it, and a little spice should be added after it has been skimmed and salted. It may easily be converted into carrot, turnip, or ground-rice soup after it is strained. VEAL OR MUTTON BROTH. To each pound of meat add a quart of cold water, bring it gently to boil, skim it very clean, add salt in the same proportion as for _bouillon_ (see page 7), with spices and vegetables also, unless _unflavoured_ broth be required, when a few peppercorns, a blade or two of mace, and a bunch of savoury herbs, will be sufficient; though for some purposes even these, with the exception of the salt, are better omitted. Simmer the broth for about four hours, unless the quantity be very small, when from two and a half to three, will be sufficient. A little rice boiled down with the meat will both thicken the broth, and render it more nutritious. Strain it off when done, and let it stand till quite cold that the fat may be entirely cleared from it: this is especially needful when it is to be served to an invalid. Veal or mutton, 4 lbs.; water, 4 quarts; salt. (For vegetables, &c., see page 7;) rice (if used), 4 oz.: 4 hours or more. MILK SOUP WITH VERMICELLI. Throw into five pints of boiling milk a small quantity of