Calves’ Feet Broth.
2 calves’ feet.
2 quarts cold water.
1 egg, beaten up with two tablespoonfuls milk for each cupful of broth.
Pepper and salt.
Boil the feet to shreds; strain the liquor through a double muslin bag; season to taste, and set by for use, as you need it. Warm by the small quantity, allowing to each cupful a beaten egg and two tablespoonfuls of milk. Give a good boil up to cook these, and serve “with thin, crisp toast. If the patient can take it, a dash of lemon-juice improves the broth.