Your diet recipes » VEAL BROTH. Stew a knuckle of veal of

VEAL BROTH.

Stew a knuckle of veal of four or five pounds in three quarts
of water, with two blades of mace, an onion, a head of celery,
and a little parsley, pepper and salt; let the wholo simmer
very gently until the liquor is reduced to two quarts ; then take
out the meat, when the mucilaginous parts are done, and serve
up with parsley and butter. Add to the broth either two
ounces rice, separately boiled, or of vermaceli ; put in only long
enough to be stewed tender. Dish the knuckle separately, and
serve it with parsley and butter.

TO PRESERVE BUTTER.

Melt it in an earthen vessel, surrounded with warm water ;
skim the butter until clear, and pour the pure portion off into
pots, which should be filled to the top and closely covered. A
little salt may be added before pouring, and should be stirred
in, afterwards allowing the butter to clear. Or, mix two ounces
of salt with one ounce each of saltpetre and white sugar ; add
one ounce of this mixture, in fine powder, to each pound of
butter, working it well in. The butter must not be used for a
month, and the pots containing it must be filled to the brim.

NORWICH BISCUITS.

Take six pounds of flour, eight or ten ounces of butter, and
one quart of milk. A little sugar may be added, but it is not
usually employed. Warm half of the milk to a blood heat, then
add yeast enough to make it slightly bitter, rub into this about one
pound of the flour, and put it in a warm place. It will soon rise,
and after a little time fall again. Now rub the butter into the
flour with the remaining portion of the milk warmed as before.
Add it all to the sponge, and set it in a warm place to rise a
second time. Separate portions of this dough, which should
be rather stiff, making eighteen or twenty pieces from a pound
of dough ; mould them into a round ball under your hands,
place them on slightly-buttered tins, from two to three inches
asunder, flatten them a little, and stamp them with a docker.
Prove them, and bake in rather a cool oven, so as to admit of
their being baked through, that they may eat short and crisp ;
if they should not be sufficiently dried when taken out, finish
them in the stove. At Norwich they are baked on the bottom
of the oven. These biscuits are commonly called in London
milk biscuits, and are recommended as children’s food, being
supposed to be made without butter. Also they go by different
names in some parts of the country, as fingers, half-moons, fancy
biscuits, and tea biscuits, and are made of various forms.