New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

at noon, putting salt to taste. _Beef tea._ Cut a pound of fleshy beef in thin slices, simmer with a quart of water twenty minutes, after it has once boiled, and been skimmed. Season, if approved; but it has generally only salt. _Broth of Beef, Mutton, and Veal._ Put two pounds of lean beef, two pounds of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts; and clear from the fat when cold. _Note._ That soup and broth made of different meats are more supporting, as well as better flavoured. TWO WAYS OF PREPARING A CHICKEN. _Chicken panada._ Boil it till about three parts ready in a quart of water, take off the skin, cut the white meat off when cold, and put into a marble mortar; pound it to a paste with a little of the water it was boiled in, season with a little salt, a grate of nutmeg, and the least bit of lemonpeel. Boil gently for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick. This conveys great nourishment in small compass. _Chicken broth._ Put the body and legs of the fowl that the panada was made of, taking off the skin and rump, into the water it was boiled in, with one blade of mace, one slice of onion, and ten white peppercorns. Simmer till the broth be of a pleasant flavour. If not water enough, add a little. Beat a quarter of an ounce of sweet almonds, with a teaspoonful of water, fine, boil it in the broth, strain, and when cold, remove the fat. _Shank jelly._ Soak twelve shanks of mutton four hours, then brush and scour them very clean. Lay them in a saucepan with three blades of mace, an onion, twenty Jamaica, and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting. Pour three quarts of water to them, and set them on a hot hearth close