VEAL OR MUTTON BROTH

To each pound of meat add a quart of cold water, bring it gently to boil, skim it very clean, add salt in the same proportion as for _bouillon_ (see page 7), with spices and vegetables also, unless _unflavoured_ broth be required, when a few peppercorns, a blade or two of mace, and a bunch of savoury herbs, will be sufficient; though for some purposes even these, with the exception of the salt, are better omitted. Simmer the broth for about four hours, unless the quantity be very small, when from two and a half to three, will be sufficient. A little rice boiled down with the meat will both thicken the broth, and render it more nutritious. Strain it off when done, and let it stand till quite cold that the fat may be entirely cleared from it: this is especially needful when it is to be served to an invalid.

Veal or mutton, 4 lbs.; water, 4 quarts; salt. (For vegetables, &c., see page 7;) rice (if used), 4 oz.: 4 hours or more.