f 1/4 lemon, pepper and salt to taste.

_Mode_.--Well clean the foot, and either stew or bake it in the
milk-and-water with the other ingredients from 3 to 4 hours. To enhance
the flavour, an onion and a small quantity of celery may be added, if
approved; 1/2 a teacupful of cream, stirred in just before serving, is
also a great improvement to this dish.

_Time_.--3 to 4 hours. _Average cost_, in full season, 9d. each.

_Sufficient_ for 1 person. _Seasonable_ from March to October.

CALF'S-FOOT BROTH.

1862. INGREDIENTS.--1 calf's foot, 3 pints of water, 1 small lump of
sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of
a nut.

_Mode_.--Stew the foot in the water, with the lemon-peel, very gently,
until the liquid is half wasted, removing any scum, should it rise to
the surface. Set it by in a basin until quite cold, then take off every
particle of fat. Warm up about 1/2 pint of the broth, adding the butter,
sugar, and a very small quantity of grated nutmeg; take it off the fire
for a minute or two, then add the beaten yolk of the egg; keep stirring
over the fire until the mixture thickens, but do not allow it to boil
again after the egg is added, or it will curdle, and the broth will be
spoiled.

_Time_.--To be boiled until the liquid is reduced one half.

_Average cost_, in full season, 9d. each.

_Sufficient_ to make 1-1/4 pint of broth.

_Seasonable_ from March to October.

CHICKEN BROTH.

1863. INGREDIENTS.--1/2 fowl, or the inferior joints of a whole one; 1
quart of water, 1 blade of mace, 1/2 onion, a small bunch of sweet
herbs, salt to taste, 10 peppercorns.

_Mode_.--An old fowl not suitable for eating may be converted into very
good broth, or, if a young one be used, the inferior joints may be put
in the broth, and the best pieces reserved for dressing in some other
manner. Put the fowl into a saucepan, with all the ingredients, and
simmer gently for 1-1/2 hour, carefully skimming the broth well. When
done, strain, and put by in a cool place until wanted; then take all the
fat off the top, warm up as much as may be required, and serve. This
broth is, of course, only for those invalids whose stomachs are strong
enough to digest it, with a flavouring of herbs, &c. It may be made in
the same manner as beef tea, with water and salt only; but the
preparation will be but tasteless and insipid. When the invalid cannot
digest this chicken broth with the flavouring, we would rec