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1 fowl
2 lbs, beef
veal bone or beef knuckle bone
2 carrots
2 turnips
sprig of celery
large onion stuck with 1 or 2 cloves
3 or 4 tomatoes
salt to taste
1 goblet good old Sherry wme.
Put fowl with its giblets, beef and
bones in a large kettle with 4qts. of
cold water. When it begins to boil.
skim carefully. Let cook moderately for
three hours, then add vegetables and
seasoning; and let boil gently a
couple of hours more. The broth
ha~
by this time been reduced to about 3 qts.
Strain and let cool ; remove fat ;
reheat, add Sherry wine.
The liver, tender parts of gizzard
and a piece of breast from the chicken
should be run through the finest cutter
of the meat chopper and a teaspoonful
of this powdered meat put into each
cup, which is then filled with the steaming
broth.