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1
1036
Enquire within upon everything
·
Robert Kemp Philp
455
[THERE
IS
NO
BALM
FOR
EVERY
WOUND.]
1208.
Beef
Broth.
Beef
broth
may
be
made
by
adding
vegetables
to
essence
of
beef--or
you
may
wash
a
leg
or
shin
of
beef,
the
bone
of
which
has
been
well
cracked
by
the
butcher;
add
any
trimmings
of
meat,
game,
or
poultry,
heads,
necks,
gizzards,
feet,
&c.;
cover
them
with
cold
water;
stir
the
whole
up
well
from
the
bottom,
and
the
moment
it
begins
to
simmer,
skim
it
carefully.
Your
broth
must
be
perfectly
clear
and
limpid;
on
this
depends
the
goodness
of
the
soups,
sauces,
and
gravies
of
which
it
is
the
basis.
Add
some
cold
water
to
make
the
remaining
scum
rise,
and
skim
it
again.
When
the
scum
has
done
rising,
and
the
surface
of
the
broth
is
quite
clear,
put
in
one
moderate
sized
carrot,
a
head
of
celery,
two
turnips,
and
two
onions,--it
should
not
have
any
taste
of
sweet
herbs,
spice,
or
garlic,
&c.;
either
of
these
flavours
can
easily
be
added
after,
if
desired,--cover
it
close,
set
it
by
the
side
of
the
fire,
and
let
it
simmer
very
gently
(so
as
not
to
waste
the
broth)
for
four
or
five
hours,
or
more,
according
to
the
weight
of
the
meat.
Strain
it
through
a
sieve
in
to
a
clean
and
dry
stone
pan,
and
set
it
in
the
coldest
place
you
have,
if
for
after
use.
1209.
Beef
Tea.
Beef
extract,
by
adding
water,
forms
the
best
beef
tea
or
broth
for
invalids.
(See
BEEF
EXTRACT,
par.
1226.)
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
