Beef Tea. — (1) Take 2 pounds of leg of beef, or blade-bone, cut into small pieces, and put into a jar with 3 pints of water and a pinch of salt✪ Beef Tea ; cover it down tightly, and put in a slow oven for 4 or 5 hours. This makes beef-tea much better than boiling in a saucepan. — (2) Two pounds leg of beef or steak. Scrape with a sharp knife until only sinew, skin, and fat remain, which put aside. Place the scraped beef in a jar with 2 pints of cold water (a bladder which should be tightly secured is still better) ; cover down closely, and stand in a saucepan half- full of boiling water, which keep in a state of ebullition. In 2J or even 2 hours the beef-tea can be administered. In cases of severe illness an ounce of isinglass should be added ; and where a stimulant 110 ENGLISH AND FRENCH COOKERY. is required, J pint of port, sherry, Madeira, and a gill of brandy✪ Beef Tea (Alternative Method) may be stirred in with advantage. When isinglass is added, this beef -tea sets into a firm and wonderfully nutritious jelly. Blanc Mange for Invalids. — Dissolve in 1 quart of warm milk 1 ounce of isinglass, strain it through double muslin, put into a stewpan with £ pound of sugar pounded, and a peel of a lemon cut thin. Let it warm gently, until the flavour is well extracted from the lemon, and then stir in very gradually the yolk3 of six eggs✪ Blanc Mange for Invalids ; return to the stewpan, and set it at the side of the fire until it thickens, stirring all the time ; pour into a jug, and stir until nearly cold ; then pour it into a mould dipped into cold water, or oiled, and set in a cold place until cold and firm. ‘ Farola,’ a very fine preparation of wheat, may be used instead of isinglass — 3 ounces to 1 quart of milk. Chicken Broth. — Take an old fowl, stew to pieces in 1 quart of cold water, with 2 onions, pepper and salt to taste✪ Chicken Broth ; skim well and strain. Cup Custard. — Stir 1 dessertspoonful of white pounded sugar into | breakfast-cupful of new milk ; add 1 egg well beaten✪ Cup Custard ; pour into a breakfast-cup, and bake till quite set — about \ hour. Turn out on a plate and serve alone, or with stewed fruit. Egyptian Eood. — Lentils have no better form than that now so well known under this name ; it is rich in nourishing properties, and commonly recommended by medical men, as especially suited to in- valids and those whose digestion is impaired. Mix 2 spoonfuls with a little milk or water into a thin paste, and add the paste to a pint of new milk or water ; when nearly boiling, add salt and sweeten to taste. It forms a nourishing food for infants, but if under the age of 6, it must be kept in a thin and perfectly liquid condition. It is one of the Messrs. Symington’s now generally adopted preparations. Gruel of Patent Groats. — Mix a tablespoonful of patent groats smoothly with 2 tablespoonfuls of cold water. Pour in 1 pint of boil- ing water, and stir for 10 minutes, or more, over the fire. Sweeten and season, if desired. A small lump of butter may be boiled with the gruel. Isinglass. — One ounce of isinglass, pour a pint of boiling water upon it ; when cold and stiff, add as much as you like to your tea, coffee, or broth.

AI-modernized reading of the original text

Beef Tea. — (1) Take 2 pounds of leg of beef, or blade-bone, cut into small pieces, and put into a jar with 3 pints of water and a pinch of salt ; cover it down tightly, and put in a slow oven for 4 or 5 hours. This makes beef-tea much better than boiling in a saucepan. — (2) Two pounds leg of beef or steak. Scrape with a sharp knife until only sinew, skin, and fat remain, which put aside. Place the scraped beef in a jar with 2 pints of cold water (a bladder which should be tightly secured is still better) ; cover down closely, and stand in a saucepan halffull of boiling water, which keep in a state of ebullition. In 2J or even 2 hours the beef-tea can be administered. In cases of severe illness an ounce of isinglass should be added ; and where a stimulant is required, J pint of port, sherry, Madeira, and a gill of brandy may be stirred in with advantage. When isinglass is added, this beef -tea sets into a firm and wonderfully nutritious jelly. Blanc Mange for Invalids. — Dissolve in 1 quart of warm milk 1 ounce of isinglass, strain it through double muslin, put into a stewpan with £ pound of sugar pounded, and a peel of a lemon cut thin. Let it warm gently, until the flavour is well extracted from the lemon, and then stir in very gradually the yolks of six eggs ; return to the stewpan, and set it at the side of the fire until it thickens, stirring all the time ; pour into a jug, and stir until nearly cold ; then pour it into a mould dipped into cold water, or oiled, and set in a cold place until cold and firm. ‘ Farola,’ a very fine preparation of wheat, may be used instead of isinglass — 3 ounces to 1 quart of milk. Chicken Broth. — Take an old fowl, stew to pieces in 1 quart of cold water, with 2 onions, pepper and salt to taste ; skim well and strain. Cup Custard. — Stir 1 dessertspoonful of white pounded sugar into | breakfast-cupful of new milk ; add 1 egg well beaten ; pour into a breakfast-cup, and bake till quite set — about \ hour. Turn out on a plate and serve alone, or with stewed fruit. Egyptian Food. — Lentils have no better form than that now so well known under this name ; it is rich in nourishing properties, and commonly recommended by medical men, as especially suited to invalids and those whose digestion is impaired. Mix 2 spoonfuls with a little milk or water into a thin paste, and add the paste to a pint of new milk or water ; when nearly boiling, add salt and sweeten to taste. It forms a nourishing food for infants, but if under the age of 6, it must be kept in a thin and perfectly liquid condition. It is one of the Messrs. Symington’s now generally adopted preparations. Gruel of Patent Groats. — Mix a tablespoonful of patent groats smoothly with 2 tablespoonfuls of cold water. Pour in 1 pint of boiling water, and stir for 10 minutes, or more, over the fire. Sweeten and season, if desired. A small lump of butter may be boiled with the gruel. Isinglass. — One ounce of isinglass, pour a pint of boiling water upon it ; when cold and stiff, add as much as you like to your tea, coffee, or broth.

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Beef TeaBeef Tea (Alternative Method)Blanc Mange for InvalidsChicken BrothCup Custard

English and French cookery