Middle class cookery book

Chicken Broth A Fowl | 3 Pints Cold Water | Teaspoonful Salt Cut the fowl into pieces ; put it into a pan ; pour over the water ; add the salt ; let the water come to the boil ; slcim it carefully ; let the broth simmer gently for an hour and a half, then strain it. Pepper and a sprig of parsley may be added if liked, or if the invalid can take seasoned broth. An economical way of making chicken broth is to buy the heads and trimmings of fowls, which are sold by poulterers in towns at a low price. Meat Broth lb. Meat 1 Small Turnip 1 , , Carrot 3 Pints Water 1 Small Onion ^ Teaspoonful Salt Cut the meat into pieces ; take away the fat, and skim ; peel and cut up the vegetables ; put them with the meat into a pan ; pour in the water ; add the salt. When the water boils, skim it carefully ; cover the pan ; let the broth simmer for an hour and a half ; strain it, and set it aside to get cold. When required for use, remove all fat from the surface, warm the quantity required, and serve with toasted bread cut into dice. Pepper and herbs should not be added unless the patient may take them. In some cases, the vegetables must be left out, and the broth made with the meat and water alone. Rice, barley, semolina, or tapioca, etc., can be added. The best way is to boil the rice, or whichever grain is chosen, in water till it is tender ; then strain away the water, add the rice, etc., to the broth ; let it boii, and serve. Neck of mutton CHAP. XVI DISHES FOR INVALIDS 189 (the scrag end), shin or shoulder of beef, and knuckle of veal make the best broth. Boiled Pigeon 1 Pigeon | \ Teaspoonful Salt Boiling Water See that the pigeon is perfectly clean inside and outside ; put it into a pan with sufficient boiling water to cover it completely ; add the salt ; let the water boil up ; then draw the pan aside a little ; skim care- fully ; let the pigeon simmer gently for a quarter of an hour or longer, according to the size and age of the bird. Serve with a wall of boiled rice (see “ To Boil Rice,” p. 139). If sauce is allowed, serve with parsley and butter sauce. Roast Pigeon 1 Young Pigeon 1J Tablespoonful of Bread Crumbs J oz. Butter Pinch of Salt ,, Pepper 2 oz. Butter for Basting Warm the butter, but do not let it melt ; mix it with the bread crumbs, salt, and pepper ; make into a ball ; wipe the pigeon clean inside ; put in the ball of bread crumbs ; roast the pigeon for a quarter of an hour, or twenty minutes, before a bright fire. A large or an old pigeon will take half an hour or longer. Serve on toast, with bread sauce, as for roast fowl. If gravy is required, thicken two or three tablespoonfuls of beef tea with corn flour, and put in a drop or two of browning to colour it. Cream of Whiting 1 Gill Milk 1 ,, Cream A Few Drops of Lemon Juice Pepper and Salt to tasto Wash and skin the whiting; scrape the flesh from 2 Whiting 1 oz. Butter 2 „ Bread Crumbs 190 MIDDLE CLASS COOKERY BOOK PART II the bones ; pass it through a sieve ; put it into a basin with the butter, bread crumbs, salt, pepper, and lemon juice. Make the milk hot ; pour it over the whiting in the basin • mix it slightly together ; whip up the cream ; stir it light y into the other ingredients. Butter a mould, put in the mixture, cover with a buttered paper, and steam for half an hour. Turn it on to a dish, and serve with a white sauce poured round.