229. MUCILAGINOUS BROTH FOR PERSONS IN DELICATE HEALTH.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 75 min Total: 75 min
Yield
3.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Cut the young fowl into several parts and wash them thoroughly.
  2. Put the fowl parts into a stewpan capable of containing three quarts of water.
  3. Add three pounds of the lean of very white veal, a couple of turnips, one carrot, and one head of celery, all cut into small pieces.
  4. Fill up the stewpan with spring water and put it on the stove to boil.
  5. Remove the scum as it rises to the surface.
  6. After the broth has thrown off the albumen of the meat in the shape of scum, add two ounces of Previte’s preparation for Ceylon moss, taking special care to well mix the preparation with the broth.
  7. Keep the pan gently boiling by the side of the stove-fire for one hour and a quarter.
  8. Pass the broth through a napkin into an earthen vessel, and put it by for use.
Original Text
229. MUCILAGINOUS BROTH FOR PERSONS IN DELICATE HEALTH. TAKE a young fowl, cut it into several parts, and wash them thoroughly; put these into a stewpan capable of containing three quarts of water, add thereto three pounds of the lean of very white veal, a couple of turnips, one carrot, and one head of celery—the whole to be cut into small pieces; fill up the stewpan with spring water, and put it on the stove to boil, taking care to remove the scum as it rises to the surface. After the broth has thrown off the albumen of the meat in the shape of scum, add to it two ounces of Previte’s preparation for Ceylon moss, taking special care to well mix the preparation with the broth. Keep the pan gently boiling by the side of the stove-fire for one hour and a quarter; then pass the broth through a napkin into an earthen vessel, and put it by for use. This broth is nutritious and cooling, and its use in cases of sore throats will often prove beneficial.
Notes
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