finely chopped fresh beef, free from fat; pour over it 8 ounces of
soft water, add 5 or 6 drops of dilute hydrochloric acid, and 50 or 60
grains of common salt, stir well, and leave for 3 hours in a cool
place. Strain the fluid through a hair sieve, pressing the meat
slightly; adding gradually toward the end of the straining, 2 ounces
of water. The liquid is of a bright red color, tasting like soup. It
should be served cold, in a small quantity at a time. If preferred
warm it must not be put on the fire, but heated in a covered vessel
placed in hot water.

_Chicken Broth._--Singe and clean a small chicken. One-half of the
chicken may be used for broth, and the other half for broiling or a
fricassee. Disjoint, and cut the meat into small pieces. Break or
crush the bones. Dip the feet into boiling water and scald until the
skin and nails will peel off (as the feet contain gelatin). Cover the
meat, feet and bones with cold water; heat very slowly, and simmer
till the meat is tender. A few minutes before removing from the fire
add salt and pepper to taste, also 1/2 teaspoonful of sugar. Strain,
and when cool remove the fat. When needed, heat the necessary
quantity, and if desired very clear add the shell and white of 1 egg.
Let this boil slowly 3 or 4 minutes. Skim and strain through a fine
cloth. A little lemon juice may be added to vary the flavor. This may
be poured into small cups and kept in a cool place; or if the patient
can take it some of the breast meat may be cut into small pieces and
moulded with it. If the broth is served hot, it should not be cleared
with the egg.

_Mutton Broth._--Chop 1 pound of lean, juicy mutton very fine; pour
over it 1 pint of cold water. Let it stand until the water is very
red, then heat it slowly. Allow it to simmer 10 minutes. Strain,