1903 The still-room by C. Roundell

The StilLRoom

young one will need three hours.

Strain, and take

The previous roasting of

off every particle of fat.

the chicken is a great improvement.

If the broth

two ounces of crushed

is liked thick, simmer in it

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 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 cool.