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Were it possible for us to view through the skin and integuments, the mechanism of our bodies, after the manner of a watchmaker when he examines a watch, we should be struck with an awful astonishment! Were we to see the stomach and intestines busily employed in the concoction of our food by a certain undulatory motion; the heart working, day and night, like a forcing pump; the lungs blowing alternate blasts; the humours filtrating through innumerable strainers; together with an incomprehensible assemblage of tubes, valves, and currents, all actively and unceasingly employed in support of our existence, we could hardly be induced to stir from our places!

IGNOTUS.

CULINA

FAMULATRIX MEDICINE.

TO MELT BUTTER.

PUT a quarter of a pound of butter into a plated

sauce-pan, with two tea-spoonfuls of cream. Shake the pan over a clear fire till the butter be completely melted. Take care to shake it only one way, and be careful not to put the sauce-pan upon the fire.

OBSERVATION.

SOME persons put a few spoonfuls of water with a little flour, instead of cream, but then the utmost care must be taken that the flour be uni formly mixed with the butter, as nothing is so unsightly as the appearance of the flour in lumps. The first method is by far the best. The mixture of water takes from the balsamic sweetness of the butter.

B

BEEF STOCK FOR SOUPS.

CUT lean beef into pieces. Put it into a stewpan with a sufficient quantity of water to cover it. Set it on the fire, and when it boils skim the surface clean; then add a bunch of parsley, and thyme, some scraped carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till it become tender. Then strain the stock through a fine hair sieve, and when cold take off the fat. Preserve for use.

OBS.

THE gravies here mentioned need no commentary, as they are only given to point out to medical men the basis of the soups, and highseasoned dishes, with which they ought to be acquainted.

VEAL STOCK FOR SOUPS.

TAKE a knuckle of veal and some lean ham. Cut the meat into pieces, and put it into a stew-pan, with two quarts of water, some scraped carrots, turnips, onions, leeks and

Add a

celery. Stew the meat down till nearly tender, but do not permit it to be of colour. sufficient quantity of beef stock, and boil all together one hour. Skim the soup free from fat, Some game

then strain, and preserve for use.

drawn down with the stock will add considerably

to its goodness.

OBS.

THIS stock is directed not to be drawn down to a colour, as in its uncoloured state it will answer two purposes: first, for white soups; and secondly, it may be heightened to any colour by the addition of the liquid contrived for colouring sauces.

A STRONG GRAVY, BY SOME CALLED CULLIS. TAKE slices of veal and ham; add celery, carrots, turnips, onions, a bunch of sweet herbs, some all-spice, mace, and a little lemon-peel. Put all those into a stew-pan, with some water, and draw them down to a light brown colour, but be careful not to let them burn; then add beef

stock; boil again, but gently, for a full half hour ; skim clear from fat, and thicken with butter and flour. Boil some time longer, and season to the palate, with Cayenne pepper, lemon juice, and salt. Strain the whole through a proper cloth, ør sieve, and add a little of the colouring liquid used for sauces.

A COLOURING FOR SAUCES,

PUT a quarter of a pound of lump sugar into a pan, and add to it half a gill of water, with half an ounce of butter. Set it over a gentle fire, stirring it with a wooden spoon till it appear burnt to a bright brown colour; then add some more water; when it boils, skim, and afterwards strain. Retain for use in a vessel closely covered.

A CLEAR BROWN STOCK FOR GRAVY Soups.

TAKE three quarts of veal stock, perfectly clear and free from fat. Add a small quantity of browning, so as to make the stock of a good brown colour. Season to the palate with Cayenne pepper

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