Note 193-* — BROTHS, GRAVIES, AND SOUPS.
Reading edition
In culinary technicals, is called FIRST STOCK, or long broth; in the French kitchen, “le grand bouillon.”
193-† A dog was fed on the richest broth, yet could not be kept alive; while another, which had only the meat boiled to a chip (and water), throve very well. This shows the folly of attempting to nourish men by concentrated soups, jellies, &c.—Sinclair, Code of Health, p. 356.