Mutton Broth
may be made in the same manner as chicken broth, allowing a quart of cold water to each pound of meat.
Veal and Sago Broth ( Marian Harland ).
Ingredients: Two pounds of knuckle of veal cracked to pieces, two quarts of cold water, three table-spoonfuls of best pearl sago soaked in a cupful of cold water, one cupful of cream heated to boiling, and the 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, 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.