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The
StilLRoom
young
one
will
need
three
hours.
Strain,
and
take
off
every
particle
of
fat.
The
previous
roasting
of
the
chicken
is
a
great
improvement.
If
the
broth
is
liked
thick,
simmer
in
it
two
ounces
of
crushed
tapioca
or
sago.
Nourishing
Broth,
—
Make
the
chicken
broth
as
in
the
foregoing
recipe,
but
when
the
chicken
is
put
into
the
saucepan
to
simmer,
add
to
it
two
pounds
of
fresh
shin
of
beef,
without
fat,
and
cook
the
chicken
and
beef
together.
Or,
if
the
chicken
cannot
be
had,
use
a
knuckle
of
veal.
Put
the
beef
and
veal into
five
quarts
of
cold
water.
Add
a
little
salt,
bring
the
broth
to
the
boil,
and
simmer
slowly.
The
beef
and
veal
must
be
simmered
in
five
quarts
of
water
till
this
is
gradually
reduced
to
three
pints
of
broth.
Strain,
and
remove
any
fat.
Chicken
Food
for
an
Invalid,
—
Take
a
good
chicken
and
remove
all
the
white
meat.
Cut
up
the
remainder
into
small
pieces,
and
stew
it
in
a
quart
of
water
till
it is
reduced
one-third.
Let
it
cool.
Then
remove
every
particle
of
fat
or
grease.
Put
in
the
white
meat
of
the
chicken,
and
simmer
gently
for
fifteen
minutes.
Then
pound
it
to
a
paste
in
a
mortar.
Return
the
pounded
meat
to
the
broth,
and
again
simmer
as
gently
as
possible
for
fifteen
minutes
more.
Season
with
just
a
dust
of
pepper
and
salt,
and
serve
cold
in
a
small
mould.
Mutton
Cutlet
for
an
Invalid,
—
Take
three
of
the
nicest
cutlets
from
the
best
part
of
a
neck
of
mutton.
Trim
one
cutlet
very
neatly,
and
trim
140