The official handbook for the National Training School for Cookery

N.B. — Bran is the husk of the grain which is sifted from the flour after the wheat is ground by the miller. 3. When the water is quite boiling, we pour one quart into the jug. 4. We cover the jug and let it stand for a quarter of an hour to draw. 5. When it is drawn, we strain off the tea through a piece of muslin, and sweeten it according to taste with either sugar or honey. It is then ready for use. N.B. —When wine is good for the patient it may be added to the tea, or lemon juice, but it is very good without. N.B.— This is an invaluable drink for softening the throat. 43 6 National Training School for Cookery. Lesson No. 13. MUTTON BROTH. Average cost of " Mutton Broth " {two quarts). s. d. 4 lbs. of the scrag end of the iieck of mutton . 2 8 2 knuckles from the legs of mutton 1 o A saltspoonful of salt \ 1 2 oz. of Patna rice .„« » 0 05 ~3~~8i TifJte required for making, — the stock should be made the day before, and then the broth can be finished in about half an hour. Now we will show you how to make two quarts of Mutton Broth. 1. We take four pounds of the scrag- end of the neck of mutton^ wash it well, put it on a board, cut away all the fat, and chop it up in large pieces. 2. We put these pieces into a stewpan, with two knucklebones from the legs of mutton. 3. We pour in five pints of cold water and add a saltspoonful of salt. 4. We put the stewpan on the fire, just bring it to the boil, and then let it simmer for four hours. 5. We must watch it and skim it very often. 6. After that time we strain the stock into a basin, and put it aside until it is quite cold and in a stiff jelly. 7. We then take the stock and remove all the fat from the top with a spoon. 8. We take a clean cloth and dip it in hot water, and dab over the top of the stock so as to remove every particle of grease. 9. We must now take a clean dry cloth and wipe the top of the stock dry. Lessons on Sick- Room Cookery. — Mutton Broth. 437 10. We take two ounces of Patna rice, and wash it well in two or three waters. 11. We put the stock into a stewpan. 12. We put the stewpan on the fire to boil. 13. When the stock is quite boiling we stir in the rice, and let it boil for twenty-five minutes to cook the rice. N.B. — We should feel that the rice is quite tender. 14. We season it with pepper and salt, according to the patient's complaint. 15. For serving, we pour the broth into a basin. N.B. — The bones should be put in the stock pot. 438 National Training School for Cookery. Lesson No. 14, MUTTON BROTH. Average cost of this dish, i.e.y about one quart of mutton broth and a dish of boiled mutton with parsley sauce — s. d. 2 lbs. of the scrag end of the neck of mutton i 4 1 oz. of pearl barley or rice * . i i J a saltspoonful of salt J 0 04 1 oz. of butter o o| £ oz. of flour ) I 2 sprigs of parsley ) 0 °'z 1 sF Time required, about two hours and forty minutes. Now we will show you how to make Mutton Broth. 1. We take two pounds of the scrag end of the neck of mutton, and wash it well until it is quite clean. 2. We put the meat into a large saucepan with three pints of cold water, and put it on the fire to boil.