O F S O U P S A N D B R O T H S.
To make ſtrong Broth for Soups or Gravy.
TAKE a leg of beef, chop it to pieces, set it on the fire in
four gallons of water, scum it clean, season it with black and
white pepper, a few cloves, with a bundle of sweet herbs. Let it
boil till two parts is wasted, then season it with salt; let it boil a
little while, then strain it off, and keep it for use.
When you want very strong gravy, take a slice of bacon, lay
it in a stew-pan; take a pound of beef, cut it thin, lay it on the ba
con, dice a good piece of carrot in, an onion sliced, a good crust
of bread, a few sweet herbs, a little mace, cloves, nutmeg, and
whole pepper, an anchovy, cover it, and set it on a slow fire five
or six minutes, and pour in a quart of the above beef gravy; cover
it close, and let it boil softly till half is wasted. This will be a
rich, high brown sauce for fish or fowl, or ragoo.