Chicken Broth. ✠
Is excellent made in the same manner as mutton, cracking the bones well before you put in the fowl.
Veal and Sago Broth.
2 lbs. knuckle of veal, cracked all to pieces.
2 quarts of cold water.
3 tablespoonfuls best pearl sago, soaked in a cup of cold water.
1 cup cream, heated to boiling.
Yolks of two eggs, beaten light.
Boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid; strain, skim, season with salt, and stir in the soaked sago (having previously warmed it by setting for half an hour in a saucepan of boiling water, and stirring from time to time.) Simmer half an hour, taking care it does not burn; beat in the cream and eggs; give one good boil up, and turn out.
This is excellent for consumptives.