Veal or Mutton Broth

Ingredients

• 4 lbs. veal or mutton
• 4 quarts cold water
• salt
• a few peppercorns
• 1–2 blades mace
• 1 bunch savoury herbs
• 4 oz. rice
• vegetables

Instructions

1. Place the meat in a pot and add cold water in the proportion of one quart per pound.
2. Bring gently to boil and skim very clean.
3. Add salt as prescribed for bouillon.
4. For flavoured broth, add spices and vegetables; for unflavoured broth, add only a few peppercorns, a blade or two of mace, and a bunch of savoury herbs (or omit even these, except the salt, if desired).
5. Simmer the broth for about four hours, or if the quantity is very small, two and a half to three hours.
6. If using rice, boil it down with the meat to thicken the broth and increase its nutritive value.
7. Strain the broth when done.
8. Let it stand until quite cold so that the fat may be entirely cleared from the surface, especially important when serving to an invalid.