Liverpool School of Cookery recipe book

Method : Shred the beef finely across the grain, put it into a cup, pour the water over. Allow it to stand to draw out the juice, stirring it occasionally. Cover the cup with ungreased paper, and put into a saucepan containing cold water to come half-way up the cup. Heat very slowly, then simmer half an hour. In cases of fever no salt should be added. Before serving, every trace of grease must be removed from the surface. Raw Beef Tea. £ lb. lean beef. | J pint water. Method : Shred the beef finely, place in a small jar or cup with the cold water. Cover, and allow it to stand 1 or 2 hours. Strain off the liquid and use soon, as it will not keep. Serve in a coloured glass. Chicken Broth. After cleaning the chicken, remove the skin and every bit of fat both outside and inside. Cut up the flesh into neat pieces, scald and skin the feet, put all into a pan invalid cookery. Q7 with II pints of cold water and stew gently for 2 hours. Strain the broth and let it go cold. Take off every trace of fat and reheat, flavouring with salt and pepper as required, If liked, a tablespoonful of barley or rice may be added, and the soup flavoured with a little celery. Chicken Extract. Skin a small chicken, or half a large one. Remove the bones, chop the meat finely and put both meat and bones with a morsel of butter into a bottle. Cork the bottle, and wire down the cork. Place in a pan of cold water, bring to the boil, and boil 10 or 12 hours till the bones are reduced to a pulp. Pound the whole with seasonings, then rub through a fine wire sieve to keep back any splinters of bone. Use cold as a savoury jelly, or hot as a strengthening soup. Mutton Broth. 1 lb. lean mutton. I 1 dessertspoonful rice flour. 1 pint cold water. I Salt and pepper. Method : Cut the mutton into very small pieces, and steep it in the water 1£ hours or longer, stirring it once or twice. Heat very slowly, and simmer 10 minutes. Take out the pieces of meat, thicken with the rice flour moistened with cold water, cook 5 minutes, but do not actually boil the broth. Season just before serving. Remove all fat from the surface, unless the fat is specially ordered to be given to the patient. Invalid Mock Turtle Soup. 1 calf’s foot. 1 quart water; 2 oz, lean ham* Half a small carrot. A piece of turnip. A very small piece of onion. A sprig of thyme and parsley. 1 clove. 1 dessertspoonful arrowroot. Salt and pepper. \ glass of sherry. A few drops of browning. Method : Clean the foot, blanch it by putting in a pan of cold water and bringing it to the boil, then put into a basin of cold water and scrape carefully. Divide the foot, put into a saucepan with the cold water and the ham, skim well, and when the water boils add the vegetables, herbs and clove. Simmer for 4 hours, then strain the stock and lay the foot on a dish. When the stock is quite cold remove all fat from the surface, reheat and thicken with the arrowroot moistened with cold water. Boil 3 minutes, season with salt and pepper, and lay in the meat that has been removed from the foot and cut into small pieces. When the pieces of meat are hot through, add the sherry, and a few drops of browning if liked. Cream of Barley. \ lb. lean veal. 1 or 2 tablespoonfuls cream. 1 pint cold water. Salt and pepper. J- oz. pearl barley.