Have red juicy meat, free from fat. Cut it down to
shreds or very small pieces. Put it into a suitable dish
(jelly jar), and pour on 3 breakfastcupfuls of cold water to
I lb. of meat. Add a pinch of salt✪ Beef Tea (No. 1), w'hich aids in drawing
out the juice. Cover the jar and allow it to soak i or 2
hours if possible, stirring and pressing the meat frequently.
Then set it in a pot with sufficient iuke-wann water to come
up the jar as far as tea water does. Cover and let stand in
a warm place for i hour, or perhaps longer. The water in
the pan should not boil. Stir and press frequently also,
during cooking. When ready pour through a coarse strainer.
Season to taste, adding a little pepper, if condition of patient
can allow of it. Remove all fat, by lifting it off the top
with blotting paper or clean thick brown paper.
IGl
To have some always ready, but still fresh, make it in
small quantities, say ^ lb., having several in course of pre-
paration at different stages. In cases when beef-tea is
wanted very hurriedly, put meat shredded, water, and a
pinch of salt, into a small pan, hold over a gentle fire,
stirring and pressing meat until tea is thick and brownish,
but it must not boil. Finish as with the other.
Jean Lambie, Edinburgh.
BEEF TEA (No. 2).
Take i lb. of lean beef, cut it up in small pieces, put it
into a saucepan with a mutton shank without much meat,
have the bone broken and wash it in cold water. Add
3 pints of cold water and a teaspoonful of salt✪ Beef Tea (No. 2). Allow to
simmer over a gentle fire for 2| hours. Strain and thicken
with vermicelli or arrowroot. F. B. G.
BEEF TEA CUSTARD.
J pt. beef tea. | i egg.
Salt and pepper✪ Beef Tea Custard.
Beat up I egg, add beef tea and seasoning, and put into
greased basin. Cover with greased paper and steam gently
for lo minutes. Custard water should not boil after custard
is put in. A. G. Brown, London.
BEEF TEA PUDDING.
1 gill of Ijeef tea. i egg.
2 table.spoonfuls breadcrumbs. ^ oz. butter✪ Beef Tea Pudding.
Soak the breadcrumbs in beef tea for lo minutes, beat
them well with a fork, add the egg (previously well-beaten).
Grease a small basin with butter, pour in the mixture.
Cover with buttered paper, put the basin into a pan of
boiling water. Let the water come half-way up the basin,
and steam for 20 minutes. F. B. G.
b
162
BOILED ARROWROOT.
Mix a dessertspoonful of arrowroot with a small (luantity
of cold water, add gradually ^ a pint of boiling water or
boiling milk✪ Boiled Arrowroot. Then boil for 5 minutes, stirring the whole
time. When wine or brandy is ordered to be given it
should be added when the food is sufficiently cooled for the
patient to take it. M. E. G.
CALF’S FOOT JELLY.
2 pints of strong white stock,
made from knuckle of veal
or calves’ feet (the stock
must be made without salt).
4 a pint sherry.
Whites and shells of 2 eggs.
10 ozs. sugar,
f oz. stick cinnamon.
20 cloves.
2 lemons✪ Calf’s Foot Jelly.
Beat the whites and shells to a froth, then put all the
ingredients into a jelly pan, bring slowly to the boil, whisking
all the time, and strain through a jelly bag.
Mrs Guthrie, Ellenbank, Cathcart.
‘ CHICKEN PUREE. ✪ Chicken Puree
Page 73 · 7 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Have red juicy meat, free from fat. Cut it down to
shreds or very small pieces. Put it into a suitable dish
(jelly jar), and pour on 3 breakfastcupfuls of cold water to
I lb. of meat. Add a pinch of salt, w'hich aids in drawing
out the juice. Cover the jar and allow it to soak i or 2
hours if possible, stirring and pressing the meat frequently.
Then set it in a pot with sufficient iuke-wann water to come
up the jar as far as tea water does. Cover and let stand in
a warm place for i hour, or perhaps longer. The water in
the pan should not boil. Stir and press frequently also,
during cooking. When ready pour through a coarse strainer.
Season to taste, adding a little pepper, if condition of patient
can allow of it. Remove all fat, by lifting it off the top
with blotting paper or clean thick brown paper.
IGl
To have some always ready, but still fresh, make it in
small quantities, say ^ lb., having several in course of pre-
paration at different stages. In cases when beef-tea is
wanted very hurriedly, put meat shredded, water, and a
pinch of salt, into a small pan, hold over a gentle fire,
stirring and pressing meat until tea is thick and brownish,
but it must not boil. Finish as with the other.
Jean Lambie, Edinburgh.
BEEF TEA (No. 2).
Take i lb. of lean beef, cut it up in small pieces, put it
into a saucepan with a mutton shank without much meat,
have the bone broken and wash it in cold water. Add
3 pints of cold water and a teaspoonful of salt. Allow to
simmer over a gentle fire for 2| hours. Strain and thicken
with vermicelli or arrowroot. F. B. G.
BEEF TEA CUSTARD.
J pt. beef tea. | i egg.
Salt and pepper.
Beat up I egg, add beef tea and seasoning, and put into
greased basin. Cover with greased paper and steam gently
for lo minutes. Custard water should not boil after custard
is put in. A. G. Brown, London.
BEEF TEA PUDDING.
1 gill of Ijeef tea. i egg.
2 table.spoonfuls breadcrumbs. ^ oz. butter.
Soak the breadcrumbs in beef tea for lo minutes, beat
them well with a fork, add the egg (previously well-beaten).
Grease a small basin with butter, pour in the mixture.
Cover with buttered paper, put the basin into a pan of
boiling water. Let the water come half-way up the basin,
and steam for 20 minutes. F. B. G.
b
162
BOILED ARROWROOT.
Mix a dessertspoonful of arrowroot with a small (luantity
of cold water, add gradually ^ a pint of boiling water or
boiling milk. Then boil for 5 minutes, stirring the whole
time. When wine or brandy is ordered to be given it
should be added when the food is sufficiently cooled for the
patient to take it. M. E. G.
CALF’S FOOT JELLY.
2 pints of strong white stock,
made from knuckle of veal
or calves’ feet (the stock
must be made without salt).
4 a pint sherry.
Whites and shells of 2 eggs.
10 ozs. sugar,
f oz. stick cinnamon.
20 cloves.
2 lemons.
Beat the whites and shells to a froth, then put all the
ingredients into a jelly pan, bring slowly to the boil, whisking
all the time, and strain through a jelly bag.
Mrs Guthrie, Ellenbank, Cathcart.
‘ CHICKEN PUREE.