on and mixture; whereas
vegetable food must be converted into a substance of an animal nature,
by the proper action of our own viscera, and consequently requires more
labour of the stomach, and other digestive organs."--BURTON _on the
Non-naturals_, page 213.

[192-*] New-York and other places on the sea-coast of the United States,
afford oysters in great plenty and perfection, and the various methods
of preparing them are well known. A.

BROTHS, GRAVIES, AND SOUPS.

_Beef Broth._[193-*]--(No. 185.)

Wash a leg or shin of beef very clean, crack the bone in two or three
places (this you should desire the butcher to do for you), add thereto
any trimmings you have of meat, game, or poultry (_i. e._ heads, necks,
gizzards, feet, &c.), and cover them with cold water; watch and stir it
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: then add some cold water to make the remaining scum rise, and
skim it again; when the scum is 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 immediately after, if desired, by Nos. 420, 421, 422, &c. 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 into a
clean and dry stone pan, and set it in the coldest place you have.

_Obs._ This is the foundation for all sorts of soups and sauce, brown or
white.

Stew no longer than the meat is thoroughly done to eat, and you will
obtain excellent broth, without depriving the meat of its nutritious
succulence: to boil it to rags, as is the common practice, will not
enrich your broths, but make them thick and grouty.

The meat,[193-+] when gently stewed for only four or five hours till it
is just tender, remains abundantly sapid and nourishing, and will afford
a relishing and wholesome meal for half a dozen people; or make potted
beef (No. 503): or when you have strained off the broth, cover the meat
again with water, and let it go on boiling for four hours longer, and
make what some cooks call "second stock;" it will produce