Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Mutton and Veal Broth

Boil a piece of mutton till it comes to pieces; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off; then warm it, and put in a little salt. Veal broth may be made in the same way, and is more delicate for sick persons.