Practical household cookery

Put into a saucepan six pounds of shin of beef, two pounds of leg of veal, two carrots sliced, one onion, and half a head of celery cut in two ; brown the lot with two ounces of butter for about twenty minutes ; then add three quarts of stock No. i and an old fowl. Boil, and skim in the usual way, then let it simmer gently till the broth is reduced by one-half, then strain it into a pan. To further improve this stock, which will serve afterwards as a foundation to all brown sauces, add a piece of rabbit or an old partridge previously browned either before the fire or in the oven. Note,—No salt must be put in this stock. 5. GRAVY SOUP. Put into a stewpan three rashers of bacon, two slices of ham, four pounds of lean beef (silver side or top side is the best), an old fowl, two pounds of leg of veal, two carrots cut in slices, one onion with three cloves stuck in it, half a head of celery, two leeks, two turnips, and a "bouquet garni." Pour in it one quart of No. i stock, reduce it by a sharp boiling of half an hour's duration, often stimng the contents with a wooden spoon to prevent burning. Then add four quarts of a similar stock and boil it gently, when proper attention must be paid to the skimming ; after which draw it by the side of the fire and simmer for three hours. Meanwhile take about three pounds of leg of mutton, roast it half through and put it into the stewpan, continue the simmering till the mutton is properly cooked, then take all the meat out ; let the broth boil again for a few minutes, add about an ounce of sugar, a glass of sherry, and then strain in the usual way. This broth or gravy is very rich, and is generally served plain. 6. VEAL BROTH. Take four pounds of either shoulder or leg of veal ; put it in a stewpan with two ounces of good fresh butter, and brown it nicely all round for half an hour. Meantime boil two quarts of water in a saucepan ; put the veal in, together with an onion having two cloves stuck in it, one carrot sliced, two leeks, and about one pound of lean beef cut in slices, which will add strength and taste to the broth ; skim in the usual way, add one fowl, and simmer gently for two hours ; then take the meat out, strain the broth, and serve. This broth is delicious, and can be recommended to invalids as well as to healthy persons. 7. CHICKEN BROTH. Take two old fowls, killed the previous day, and put them in a saucepan with two quarts of cold water and about one pound of shin of beef ; cut in small pieces, let the liquor boil, skim carefully, then add separately an onion with a clove stuck in it, half a head of celery, one carrot, and a "bouquet garni" composed of half the quantity given in the recipe, but no garlic. Then draw B the saucepan by the side of the fire and let the broth simmer for two hours and a half or three hours, with the saucepan closely covered. Then take the meat out, clarify the broth if necessary and strain it as in No. 2, taking care to remove all particles of fat before serving. A similar broth can also be made with a turkey, goose, or two ducks; but special care should be taken with it, as the broth made from either of these birds is heavier, and consequently not so digestible. 8. RABBIT BROTH PROVENgALE. The meat of young rabbits is generally tender ; it consequently possesses all the necessary qualities to make an excellent broth, and yields in no way, as far as taste and nourishment are concerned, to broth made out of chicken.