ring water till reduced to one quart. Strain it, and take a
coffee-cupful night and morning.

_Hodge-Podge._

Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut
small, a few carrots, onions, lettuce, and some parsley. When
sufficiently boiled add a few mutton chops, which must stew gently till
done.

_Leek Porridge._

Peel twelve leeks; boil them in water till tender; take them out and put
them into a quart of new milk; boil them well; thicken up with oatmeal,
and add salt according to the taste.

_Madame de Maillet's Broth._

Two ounces of veal, six carrots, two turnips, one table-spoonful of gum
arabic, one table-spoonful of rice, two quarts of water; simmer for
about two hours.

_Mutton Broth._

The bone of a leg of mutton to be chopped small, and put into the
stewpan with vegetables and herbs, together with a little drop of water,
and drawn as gravy soup; add boiling water.

_Pork Broth._

Take a leg of pork fresh cut up; beat it and break the bone; put it into
three gallons of soft water, with half an ounce of mace and the same
quantity of nutmeg. Let it boil very gently over a slow fire, until two
thirds of the water are consumed. Strain the broth through a fine sieve,
and when it is cold take off the fat. Drink a large cupful in the
morning fasting, and between meals, and just before going to bed,
warmed. Season it with a little salt. This is a fine restorative.

_Potage._

Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs,
a little mace and whole pepper, and a handful of salt. When the meat is
boiled to rags or to a very strong broth, strain it through a hair
sieve, and when it is cold, take off the fat. With raw beef make a gravy
thus: cut your beef in pieces, put them in a frying-pan with a piece of
butter or a slice of bacon, fry it very brown, then put it to some of
your strong broth, and when it grows browner and thick till it becomes
reduced to three pints of gravy, fill up your strong broth to boil with
a piece of butter and a handful of sweet herbs. Afterwards a chicken
must be boiled and blanched and cut in slices; and two or three
sweetbreads fried very brown; a turnip also sliced and fried. Boil all
these half an hour, and put them in the dish in which you intend to
serve up, with three French rolls (cut in halves) and set it over a fire
with a quart of your gravy, and some of your broth, covered with a dish,
till it boils very fast,