s of the paper, and broil the slices over a slow fire six
or eight minutes. Serve them in the paper, with anchovy sauce.

BROKEN CHINA. To repair any article of this description, beat some lime
into the finest powder, and sift it through muslin. Tie some of it into
a thin muslin, put on the edges of the broken china some white of an
egg, and dust on a little lime as quickly as possible; but be careful to
unite the broken parts very exactly.

BROTH. A very nourishing kind of broth for weakly persons may be made as
follows. Boil two pounds of loin of mutton, with a large handful of
chervil, in two quarts of water, till reduced to one. Any other herb or
roots may be added. Remove part of the fat, and take half a pint three
or four times a day. If a broth is wanted to be made quickly, take a
bone or two of a neck or loin of mutton, pare off the fat and the skin,
set it on the fire in a small tin saucepan that has a cover, with three
quarters of a pint of water, the meat being first beaten, and cut in
thin bits. Put in a bit of thyme and parsley, and if approved, a slice
of onion. Let it boil very quick, skim it nicely; take off the cover, if
likely to be too weak; otherwise keep it covered. Half an hour is
sufficient for the whole process.

BROWN GRAVY. Cover the bottom of a stewpan with lean veal an inch thick,
overlay it with slices of undressed gammon, two or three onions, two or
three bay leaves, some sweet herbs, two blades of mace, and three
cloves. Cover the stewpan, and set it over a slow fire; but when the
juices come out, let the fire be a little quicker. When the meat is of a
fine brown, fill the pan with good beef-broth, boil and skim it, then
simmer it an hour. Add a little water, thickened with flour; boil it
half an hour, and strain it. Gravy thus made will keep a week.

BROWN BREAD ICE. Grate some brown bread as fine as possible, soak a
small proportion in cream two or three hours, sweeten and ice it.

BROWN BREAD PUDDING. Half a pound of stale brown bread grated, half a
pound of currants, ditto of shred suet, sugar and nutmeg. Mix it up
with four eggs, a spoonful of brandy, and twice as much cream. Boil it
in a cloth or bason of proper size three or four hours.

BROWNING. Powder four ounces of double-refined sugar, put it into a very
nice iron fryingpan, with one ounce of fresh butter. Mix it well over a
clear fire; and when it begins to froth, hold it up higher: when of a
very fine dark br