The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

kept a long time. Veal at all times makes the best glaze, but any kind of meat, game, or poultry, will produce more or less. POTAGES OR SOUPS. No. 133. _Clear light Broth, or first Stock._ Cut up sixteen pounds of the trimmings of veal, beef, lamb, or mutton, any kind of meat will do for this stock, as it is entirely used for filling up other stocks, but it is only necessary to be made when you have a dinner party; cut up the meat with the bones, rub a quarter of a pound of butter over the bottom of a large stewpan, into which put the meat, with six large onions, two carrots, two turnips, and two heads of celery; add a quart of water, then place the stewpan over a sharp fire, cover it, and let it remain until the bottom of the stewpan is covered with a light white glaze, stirring it occasionally to prevent its burning, then fill it up with seven gallons of cold water, when it boils place it at the corner, then add a good bunch of parsley, thyme, and bay-leaves; let it simmer three hours, keeping it well skimmed, pass it through a cloth and use it where required. I have here omitted salt, for this stock is only required to fill up others, which correctly describe their proportions of seasoning. No. 134. _Consommé, or clear Soup._ This may be made of all beef or all veal, but an equal quantity of each is the best. Cut up two knuckles of veal and a leg of beef with the bones, the whole being about sixteen pounds; rub a quarter of a pound of butter over the bottom of a large stewpan, into which put the meat, with one pound of lean ham, four onions, four turnips, two middling-sized carrots, six cloves, one blade of mace, and a pint of water; set it over a brisk fire, stirring it round occasionally until the bottom is covered with a clear light glaze, then fill it up with four gallons of light broth (No.