e made of beef or mutton, or, for those who are partial to
Scotch cookery, a sheep's head and feet, one pound of old green peas,
steeped all the night previously, one large turnip, three carrots,
four leeks, a little parsley, all cut small, with the exception of one
carrot, which should be grated; add a small bunch of sweet herbs,
pepper, and salt. The peas take two hours and a half to cook; the
other vegetables, two hours; the head, three hours; and the feet, four
hours.

[THERE IS NO BALM FOR EVERY WOUND.]

1208. Beef Broth.

Beef broth may be made by adding vegetables to essence of beef--or
you may wash a leg or shin of beef, the bone of which has been well
cracked by the butcher; add any trimmings of meat, game, or poultry,
heads, necks, gizzards, feet, &c.; cover them with cold water; stir
the whole up well from the bottom, and the moment it begins to simmer,
skim it carefully. Your broth must be perfectly clear and limpid; on
this depends the goodness of the soups, sauces, and gravies of which
it is the basis. Add some cold water to make the remaining scum rise,
and skim it again.

When the scum has done rising, and the surface of the broth is quite
clear, put in one moderate sized carrot, a head of celery, two
turnips, and two onions,--it should not have any taste of sweet herbs,
spice, or garlic, &c.; either of these flavours can easily be added
after, if desired,--cover it close, set it by the side of the fire,
and let it simmer very gently (so as not to waste the broth) for four
or five hours, or more, according to the weight of the meat. Strain it
through a sieve in to a clean and dry stone pan, and set it in the
coldest place you have, if for after use.

1209. Beef Tea.

Beef extract, by adding water, forms the best beef tea or broth for
invalids. (See BEEF EXTRACT, _par._ 1226.)

1210. Clear Gravy Soup

This may be made from shin of beef, which should not be large or
coarse. The meat will be found serviceable for the table. From ten
pounds of the meat let the butcher cut off five or six from the thick
fleshy part, and again divide the knuckle, that the whole may lie
compactly in the vessel in which it is to be stewed. Pour in three
quarts of cold water, and when it has been brought slowly to boil, and
been well skimmed, throw in an ounce and a half of salt, half a large
teaspoonful