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Calf's Foot Broth

Wash carefully one calf's foot, and put it into a saucepan with three pints of water, the rind of a lemon, a lump of sugar, and a salt-spoonful of salt. If a knuckle-bone of a ham can be put with it, it will be an improvement. Let these simmer gently together until the liquid is reduced one half, skimming it very carefully from time to time. Then pour it out, and let it stand aside to get cold, so that the fat may be entirely removed. When this has been done, put it back into the saucepan, let it boil, add the beaten yolks of two eggs, and stir the liquid again over the fire for a few minutes until it thickens; but on no account allow it to boil. This is a very nourishing broth. If it is preferred, the calf's foot may be boiled in milk and water. Time, three hours. Probable cost, one calf's foot, 4d. to 8d. Sufficient for a pint and a half of broth.