Veal Broth. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Rub the knuckles with a little salt.
  2. Put them in a pan of water for two or three hours, and wash them very clean.
  3. Boil them in a gallon of spring water for an hour.
  4. Strain them very clean.
  5. Put in two ounces of hartshorn shavings, and the bottom crust of a penny loaf.
  6. Let it boil till the water is reduced to about three pints.
  7. Strain it off, and when cold skim off the fat.
  8. Take half a pint warm before you rise, and the same in bed at night.
  9. Make it fresh three times a week in summer, and twice a week in winter.
  10. Do not put in any lamb bones.
Original Text
Veal Broth. No. 1. Take ten or twelve knuckles, such as are cut off from legs and shoulders of mutton, at the very shank; rub them with a little salt, put them in a pan of water for two or three hours, and wash them very clean; boil them in a gallon of spring water for an hour. Strain them very clean, then put in two ounces of hartshorn shavings, and the bottom crust of a penny loaf; let it boil till the water is reduced to about three pints; strain it off, and when cold skim off the fat. Take half a pint warm before you rise, and the same in bed at night. Make it fresh three times a week in summer, and twice a week in winter: do not put in any lamb bones. This is an excellent thing.
Notes
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