Cassell's dictionary of cookery

Probable cost, varj'ing ^^^th the price of the partridge. Sufficient for a little more than a quart of broth. Or, take a chicken and cut it up into small joints. Put it into a saucepan with two pounds of knuckle of veal broken up into small pieces, an onion stuck with three cloves, six peppercorns, and one pint of cold water. Boil the liquor quickly until it begins to thicken, and be very careful that it does not bum. Pour over this three quarts of cold water, and add two scraped carrots, and five or six sticks of celery, or half a tea-spoonful of bruised celery-seed. Let the broth boil, remove the scum, then draw the saucepan to the side of the fire, and let its contents simmer for two hours. Strain through a sieve, and the broth will be ready for use. Time, two hours and a half. Probable cost, Is. per pint. Sufiicient for a little more than two quarts. Many physicians are of opinion that Liebig's extract of meat dissolved in a little boiling water forms by itself a most excellent and restorative broth. A small quantity is also a valuable addition to broth made from fresh meat. Restorative Meat Jelly.— Take three or four pounds of the knuckle of veal, the same weight of fresh-killed gravj'beef, and one calf's foot ; cut the meat from "the bones, and chop them in pieces ; lay them in the bottom of a stewpan, and put the meat on the top of them ; then add as much cold water as will rise two or three inches above the meat ; let the whole simmer very gently for four hours, taking great care to remove every particle of scum as it rises in the first boiling. Strain through a fine hair sieve, and the next morning the whole of the fat can be taken off. Revalenta Arabica.— Under this name a preparation has long been sold as an empirical diet for invalids, uncommon restorative properties being attributed to it. It is really nothing but a preparation of the common lentil. Its nutritive value is about on a par with that of good pea-meal, the constituents of 100 parts of each being as follows : — Lentil Meal or Revalenta. Water 12-70 Nitrogenous matter . . .24-57 Starch 59-43 Fatty matter 1-01 Inorganic matter . . . .2-29 100-00 Pea Meal. "Water 12-60 Nitrogenous matter . . . 25-30 Starch 58-38 ' Fatty matter 1-20 Inorganic matter . . . . 2-52 100-00 Revolution Cake (sometimes called La- ♦ fayette Cake). — Take a Savoy or Madeira cake which has been baked in a plain square mould, and cut it into slices a quarter of an inch in thickness. Spread some jam over these, and place five or six sUces together, one on the top of the other. Whisk the whites of two eggs thoroughly, add half a pound of finely-sifted sugar, and a dessert-spoonful of lemon-juice or orange-flower water. Whisk the mixture until quite smooth, spread it evenly over the cake with the back of a spoon, and mark the shape of the pieces in which it is afterwards to be cut. Place the cake in a very cool oven to dry the icing. Two or three drops of cochineal , wiU give it a rose tint. Time, half an hour to prepare. Probable cost. Is. 6d. Sufficient, one cake for three or four persons.