Meat Jelly. — Take 1 pound knuckle of veal, 1 pound of gravy
beef, and a calf’s foot ; cut the meat from the bones, and chop into
pieces ; lay them in the bottom of a stewpan, and put the meat on the
top ; add cold water to rather more than cover ; simmer gently for
4 hours, and skim off the scum as it rises. Strain through a fine hair
sieve, put aside to cool, and take off all fat.
Strengthening Jelly. — Put 1 ounce each of sago, ground rice,
pearl barley, eryngo-l-oot, and Nelson’s gelatine — previously soaked
in cold water — into a saucepan, with 2 quarts of water ; boil gently till
reduced one-half. Strain and set aside till wanted. A few spoonfuls
of this jelly may be dissolved in broth, tea, or milk. It is nourishing
and easily digested.
Invalid Pudding. — Mix well together 2 tablespoonfuls of bread-
crumbs, 1 egg, nearly 4 pint of milk, a little sugar, flavouring, if liked✪ Invalid Pudding ;
pour into a buttered cup or mould, and boil i hour. This is also a nice
pudding for a child.
COOKING FOB INVALIDS AND THE NURSERY.
Ill
Invalid Soup. — Boil 2 pounds of lean veal, or beef, with |
pound of pearl barley, in a quart of water very slowly, until it becomes
the consistency of good cream ; flavour with a little fresh celery, or celery
seed, and salt✪ Invalid Soup. Strain when done through a fine hair sieve, and serve.
Lemonade for Invalids.— Pare off the rind thinly, and cut
4 lemon into 2 or 3 thick pieces ; remove as much as possible of the
white outside the pith, and all the pips. Put the slices of lemon, the
peel, and lump sugar into a jug ; pour over a pint of boiling water ;
cover closely for 2 hours. It should be either strained or poured off
from the sediment.
Mutton Broth. — To 2 pounds of scrag end of mutton, well
chopped, add 2h pints of cold water, with onion and parsley, and salt
to baste✪ Mutton Broth ; simmer for 2 hours, skim frequently.
Oatmeal Gruel. — Mis 2 tablespoonfuls of best Scotch oatmeal
with a little cold water. Put into l| pints of milk ; boil slowly with
frequent stirring.
Oatmeal Porridge. — Drop, slowly, 1 ounce of Scotch oatmeal
into a pint of water while boiling, stirring all the while. Boil for J
hour, stirring again occasionally.
A Bice Drink. — To 2 quarts of boiling water add 1 pound of
rice, a tablespoonful of barley, 1 of tapioca ; boil slowly 4 hour, drain
through a sieve, press the liquid from the rice with a spoon, add a little
cinnamon and sugar.
To Thicken Beef Tea and other Soups for Invalids. — To
1 pint of beef tea or soup add 2 tablespoonfuls of ‘ Panier Brot ’ ; boil
for 1 minute, season to taste, and serve immediately. Pood thus pre-
pared is at once palatable and nutritious.
Toast and Water. — Toast a thin piece of bread a nice brown,
put it into a pint jug of cold water, and cover down for 1 hour.
Turtle Soup. — Real turtle soup, says the author of ‘ Choice Dishes
at Small Cost,’ is now sold in tins, but by far the greater proportion of
these tins contain what is known as ‘ Invalid Turtle.’ This soup is a
very delicate form of nourishment, and has been universally approved
by medical men. In serving, immerse the tin in boiling water for
about 20 minutes ; then take out the tin, dry it, open it, and pour the
soup into a soup-plate, season to taste ; a teaspoonful of sherry or
Madeira may be added, if allowed.
Page 93 · 3 recipe records on this page
Presented as published in 1890. 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
Meat Jelly. — Take 1 pound knuckle of veal, 1 pound of gravy beef, and a calf’s foot ; cut the meat from the bones, and chop into pieces ; lay them in the bottom of a stewpan, and put the meat on the top ; add cold water to rather more than cover ; simmer gently for 4 hours, and skim off the scum as it rises. Strain through a fine hair sieve, put aside to cool, and take off all fat.
Strengthening Jelly. — Put 1 ounce each of sago, ground rice, pearl barley, eryngo-root, and Nelson’s gelatine — previously soaked in cold water — into a saucepan, with 2 quarts of water ; boil gently till reduced one-half. Strain and set aside till wanted. A few spoonfuls of this jelly may be dissolved in broth, tea, or milk. It is nourishing and easily digested.
Invalid Pudding. — Mix well together 2 tablespoonfuls of breadcrumbs, 1 egg, nearly 4 pint of milk, a little sugar, flavouring, if liked ; pour into a buttered cup or mould, and boil i hour. This is also a nice pudding for a child.
COOKING FOR INVALIDS AND THE NURSERY.
Invalid Soup. — Boil 2 pounds of lean veal, or beef, with | pound of pearl barley, in a quart of water very slowly, until it becomes the consistency of good cream ; flavour with a little fresh celery, or celery seed, and salt. Strain when done through a fine hair sieve, and serve.
Lemonade for Invalids.— Pare off the rind thinly, and cut a lemon into 2 or 3 thick pieces ; remove as much as possible of the white outside the pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug ; pour over a pint of boiling water ; cover closely for 2 hours. It should be either strained or poured off from the sediment.
Mutton Broth. — To 2 pounds of scrag end of mutton, well chopped, add 2h pints of cold water, with onion and parsley, and salt to baste ; simmer for 2 hours, skim frequently.
Oatmeal Gruel. — Mix 2 tablespoonfuls of best Scotch oatmeal with a little cold water. Put into l| pints of milk ; boil slowly with frequent stirring.
Oatmeal Porridge. — Drop, slowly, 1 ounce of Scotch oatmeal into a pint of water while boiling, stirring all the while. Boil for J hour, stirring again occasionally.
A Rice Drink. — To 2 quarts of boiling water add 1 pound of rice, a tablespoonful of barley, 1 of tapioca ; boil slowly 4 hour, drain through a sieve, press the liquid from the rice with a spoon, add a little cinnamon and sugar.
To Thicken Beef Tea and other Soups for Invalids. — To
1 pint of beef tea or soup add 2 tablespoonfuls of ‘ Panier Brot ’ ; boil for 1 minute, season to taste, and serve immediately. Pood thus prepared is at once palatable and nutritious.
Toast and Water. — Toast a thin piece of bread a nice brown, put it into a pint jug of cold water, and cover down for 1 hour.
Turtle Soup. — Real turtle soup, says the author of ‘ Choice Dishes at Small Cost,’ is now sold in tins, but by far the greater proportion of these tins contain what is known as ‘ Invalid Turtle.’ This soup is a very delicate form of nourishment, and has been universally approved by medical men. In serving, immerse the tin in boiling water for about 20 minutes ; then take out the tin, dry it, open it, and pour the soup into a soup-plate, season to taste ; a teaspoonful of sherry or Madeira may be added, if allowed.
Records on this page
Invalid PuddingInvalid SoupMutton Broth