Domestic cookery

Wash the barley thoroughly with cold water ; boil in the water with the lemon rind and cinnamon until quite thick and reduced to half the quantity ; strain and add the sugar, re-beat, and thin with sherry or port as required. No. 312. BARLEY WATER. 1 oz. pearl barley 1 quart water Juice and rind of ^ lemon 1 dessertspoonful sugar Wash the barley, allow it to boil three minutes, strain oflf all the water, add one quart of fresh water, the lemon rind and juice, and simmer slowly one hour ; strain and serve as required. No. 313. BEEF TEA. ^ lb. lean beef off the neck I Pinch of salt i pint water | Cut the beef into shreds, then shred it with a knife, keeping back the sinews and fat ; put the shredded meat into a jar with the cold water and sdt ; cover with a paper, and allow it to stand two hours ; put into a pan of cold water, allowing the water to come -within one inch of the jar, set over a gentle heat, bring slowly to the boil, and then draw on one side, and simmer slowly half an hour ; stir, and pass through a coarse strainer, pressing the meat, so as to extract all the juice ; take some small pieces of cap paper, draw them lightly over the , tea ; in this way the whole of the fat will be easily removed. No. 314. BEEP TEA (Quickly Made). tlb. lean beef off the neck I ^ pint water pinch of salt | Cut the meat into strips, and shred it with a knife, keeping back all the sinews and fat ; put this into a saucepan with a dust of salt and the water ; set this over a very gentle heat for 15 minutes, taking care it does not boil, by this time the juice will be extracted from the meat ; strain through a coarse sieve ; draw small pieces of cap paper over the top to remove the fat ; serve as required. No. 315. BEEF TEA (Kaw). ^ lb. lean beef off the neck A pinch of salt ^ dozen drops of lemon juice A little water Cut the beef into strips, and shred it, put the shredded meat into a jar, add the sdt, lemon juice, and just enough water to cover the meat ; cover and allow this to stand two or more hours ; pass through a coarse strainer, press well to get all the juice from the meat ; serve generally in a coloured glass. No. 316. CHICKEN CREAM. Breast of 1 chicken 1 J pints water ^ oz. pearl barley Pinch of salt Shred the chicken with a knife, put into a saucepan with the barley, salt, and water ; simmer very slowly 1^ hours, strain, and pound the solid part in a mortar, pass through a wire sieve, add to liquor, re-heat, and serve. If required cold, add to the above ^ oz. of extract of calves’ feet, dissolved in two tablespoonfuls cold water, stir in thoroughly ; pour into moulds and turn out like cream. No. 317. CUSTARD (Invalid). i pint milk 1 egg 1 teaspoonful sugar A pinch of salt A dust of nutmeg Beat up the egg, add to it the milk, sugar, salt, and nutmeg; strain into a small basin, buttered thoroughly, cover with buttered paper and stand in a pan of boiling water, allowing the water to come within an inch of the top of the basin ; simmer very slowly 20 minutes, or until the custard is just set ; turn out and serve. No. 318. CUSTARD (Savoury). i pint good teef tea 1 egg Pinch of salt Beat up the egg, add to it the beef tea and salt ; pour into a buttered basin, cover with buttered paper, steam as above, 20 minutes, or until firm ; turn out and serve. No. 319. CHICKEN BROTH.