BROTH (AS. broth. OHG. brad, brot, Gael. brot, Ir. broth, from the root of brew, AS. breo•an. 011G. briatcen, Ger. brunet)). A liquid preparation of animal food. which differs from soup in that it contains no vegetables. The usual broths are made of beef, mutton, or chicken and are much used as food for invalids, The follow ing are the recipes for the production of broths, taken from Cnrran's Sickness mid Accidents (Chicago, 1894). Beef Broth ( time. 1 'hour).— One pound of lean, juicy beef, one pint of cold water, half teaspoonful of salt. Mince the meat, put it in a stewpan with the water and salt and boil slowly one hour, strain and add a little black pepper, if allowed, and serve hot with strips of dry toast. Mutton Broth ( time, S hours).— Two pounds of lean, juicy mutton, one quart of cold water. one teaspoonful of salt. Remove all fat and skin, cut up the meat, put it in a stew pan with the water and salt and boil slowly an hour and a half. Strain, and set away to cool.
When cold remove all fat and dregs, and heat a portion as required for use. rhieken Broth (time, 2 hours).— Three pounds of tender chicken, two quarts of cold water, two scant tea spoonfuls of salt.. Skin the chicken (if it is very fat). cut it up, pound the pieces with a mallet until the bones are broken. Put it in a stewpan with the water and salt and boil slowly two hours; strain and set aside to cool; when cold remove all fat and dregs and heat as re quired for use.
There is very little nutrition in broths, as stated in the article MEAT EXTRACT. The broth contains mainly gelatin, salts, fat, and extractives; these, however, are easily as similated food upon which a convalescing pa tient may rely in part, as a change of diet for a feeble stomach.