227. CRAYFISH BROTH, FOR PURIFYING THE BLOOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut the veal into small pieces and pound it well in a mortar.
  2. Add the crayfish and green chervil to the veal and pound these together so as to thoroughly bruise the crayfish.
  3. Remove the mixture into a stewpan and pour upon it three pints of cold spring water.
  4. Add a little salt and place the stewpan on the stove to boil.
  5. After boiling, set it by the side of the stove-fire and keep it gently simmering for three-quarters of an hour.
  6. Strain through a napkin for use.
Serving Suggestion
  1. This kind of broth, in order to promote the desired effect, should be taken by the convalescent upon an empty stomach.
Original Text
227. CRAYFISH BROTH, FOR PURIFYING THE BLOOD. TAKE two pounds of the lean part of very white veal, cut it into small pieces, and pound it well in a mortar; to this add three dozen crayfish and a handful of green chervil, and pound these together so as to thoroughly bruise the crayfish. Then remove the whole into a stewpan, and pour upon it three pints of cold spring water, add a little salt, and place the stewpan on the stove to boil; after which set it by the side of the stove-fire, and keep it gently simmering for three-quarters of an hour; it may then be strained through a nap- kin for use. This kind of broth, in order to promote the desired effect, should be taken by the convalescent upon an empty stomach.
Notes
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