Note 6 — Chapter IV · GELATIN, FIBRIN, AND THE JUICES OF MEAT.

The following, from Francatelli’s Modern Cook, is amusing, if not instructive: ‘Take two dozen garden snails, add to these the hind quarters only of two dozen stream frogs, previously skinned; bruise them together in a mortar, after which put them into a stewpan with a couple of turnips chopped small, a little salt, a quarter of an ounce of hay-saffron, and three pints of spring water. Stir these on the fire until the broth begins to boil, then skim it well and set it by the side of the fire to simmer for half an hour; after which it should be strained, by pressure through a tammy cloth, into a basin for use. This broth, from its soothing qualities, often counteracts, successfully, the straining effects of a severe cough, and alleviates, more than any other culinary preparation, the sufferings of the consumptive.’