Mucilaginous Broth

Thumbnail of Mucilaginous Broth recipe

Put a cut-up chicken and a pound of veal cutlet and a calf's foot into a stewpan with three pints of water; boil and skim; then add a dozen crayfish, and a pint of garden snails—both bruised raw in a mortar; add also a handful of balm, burrage, and chervil, and three ounces of prepared Iceland moss, and a small quantity of salt. The broth must boil very gently by the side of the fire for about two hours, without much reduction; and when done, is to be strained into a basin for use.

Note.—This is a powerful demulcent, and is much in use in France, in cases of phthisis, catarrh, bronchitis, &c.

No. 980