he easiest, most economical, and
perfect manner.

The ordinary selling price is from 10_s._ to 12_s._, but you may make it
according to the above receipt for 3_s._ 6_d._ per pound, _i. e._ for
2-1/2_d._ per ounce, which will make you a pint of broth.

Those who do not regard the expense, and like the flavour, may add the
lean of ham, in the proportion of a pound to eight pounds of leg of
beef.

It may also be flavoured, by adding to it, at the time you put the broth
into the smaller stew-pan, mushroom catchup, eschalot wine, essences of
spice or herbs, &c.; we prefer it quite plain; it is then ready to be
converted, in an instant, into a basin of beef tea, for an invalid, and
any flavour may be immediately communicated to it by the magazine of
taste (No. 462).

_To clarify Broth or Gravy._--(No. 252*.)

Put on the broth in a clean stew-pan; break the white and shell of an
egg, beat them together, put them into the broth, stir it with a whisk;
when it has boiled a few minutes, strain it through a tamis or a napkin.

_Obs._ A careful cook will seldom have occasion to clarify her broths,
&c. if prepared according to the directions given in No. 200.

FOOTNOTES:

[193-*] In culinary technicals, is called FIRST STOCK, or long broth; in
the French kitchen, "_le grand bouillon_."

[193-+] A dog was fed on the richest broth, yet could not be kept alive;
while another, which had only the meat boiled to a chip (and water),
throve very well. This shows the folly of attempting to nourish men by
concentrated soups, jellies, &c.--SINCLAIR, _Code of Health_, p. 356.

If this experiment be accurate, what becomes of the theoretic visions of
those who have written about nourishing broths, &c.? The best test of
the restorative quality of food, is a small quantity of it satisfying
hunger, the strength of the pulse after it, and the length of time which
elapses before appetite returns again. According to this rule, we give
our verdict in favour of No. 19 or 24. See N.B. to No. 181.

This subject is fully discussed in _The Art of Invigorating and
Prolonging Life, by Diet_, &c. published by G. B. Whittaker, 13
Ave-Maria lane.

[194-*] Called, in some cookery books, "SECOND STOCK;" in the French
kitchen, "_jus de boeuf_."

[194-+] A great deal of care is to be taken to watch the time of putting
in the water: if it is poured in too soon, the gravy will not have its
true flavour and colour: and if it be let alone till the meat