Method : — Take away the skin and fat from the meat and
shred it very finely ; put it into a jar or basin containing the
cold water and salt, and let it stand 1 hour, or as long as possi-
ble. Cover the jar closely (if there is not a lid tie a piece of
greased paper over), and place it in a saucepan of cold water;
let the water come very sloidy to boiling point, and simmer
gently 1 hour or longer. Strain it through a rather coarse
strainer, so as not to lose the little brown particles, and pass
pieces of kitchen paper over the tea to absorb any fat there
may be ; this is the only skimming the tea requires. Foods
for invalids should never be greasy.
N.B. — (1) If the shin of beef is not of the best, it is more
economical to buy cheap steak.
(2) If wanted stronger, use the half quantity of water.
When it cannot be taken hot , about a teaspoonful of gelatine
added will make it a jelly, and many invalids prefer it in
this form.
38
BEEF TEA, No. 2 (Quickly Made).
Ingredients : — ^ lb. gravy beef.
\ pint cold water.
A pinch of salt.
Method. : Shred the beef as finely as possible, removing all
the skin and fat. Put it into a basin with the water and salt,
and let it stand about 1 hour to draw out the juices. Pour
the whole into a small saucepan, and let it be quite twenty
minutes in getting hot ; the more gradually it is heated, the
better the tea will be. Do not let it boil, or the albumen
which has been drawn out will be hardened.
N-B. — (1) In hot weather, only small quantities should be
made at a time, as it will not keep long.
(2) This is not so good as No. 1, and should only be used if
really wanted in a hurry.
-,V
OATMEAL PORRIDGE.
Ingredients : — About 2 oz. coarse oatmeal.
1 pint boiling water,
j teaspoonful salt ✪ Baking Powder Bread or to taste.
Method : — Sprinkle the salt into the boiling water, then the
■oatmeal, and stir until it boils again. Simmer very gently 1
hour, stirring frequently. Pour it smoothly over a plate,
'taking care not to leave any droppings on the edge of the
plate. Serve it with milk, or with milk and sugar, or treacle.
N.B. — (1) When porridge is wanted for breakfast, the oat-
meal can be put into a jar with the water and allowed to
stand in the oven (which is usually warm) overnight to swell,
and then boil up for about £ hour next morning ; but it is not
quite so nice.
(2) Many people can digest oatmeal porridge when it has
been cooked very slowly for 1 hour, who otherwise are obliged
to avoid it.
(3) In hot weather, when oatmeal may be found too heat-
ing, whole meal or hominy can be used instead. The former
needs only about twenty minutes’ cooking.
- 39
(4) More water may be required, according to the quality of
the meal.
TOAD-IN-THE-HOLE.
Ingredients : — 8 oz. flour.
1 egg.
1 pint milk.
1 lb. beef or mutton.
£ teaspoonful salt, or to taste.
Dripping✪ Toad-in-the-Hole.
Page 16 · 6 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
Method : — Take away the skin and fat from the meat and shred it very finely ; put it into a jar or basin containing the cold water and salt, and let it stand 1 hour, or as long as possible. Cover the jar closely (if there is not a lid tie a piece of greased paper over), and place it in a saucepan of cold water; let the water come very slowly to boiling point, and simmer gently 1 hour or longer. Strain it through a rather coarse strainer, so as not to lose the little brown particles, and pass pieces of kitchen paper over the tea to absorb any fat there may be ; this is the only skimming the tea requires. Foods for invalids should never be greasy.
N.B. — (1) If the shin of beef is not of the best, it is more economical to buy cheap steak.
(2) If wanted stronger, use the half quantity of water. When it cannot be taken hot , about a teaspoonful of gelatine added will make it a jelly, and many invalids prefer it in this form.
BEEF TEA, No. 2 (Quickly Made).
Ingredients : — ^ lb. gravy beef.
\ pint cold water.
A pinch of salt.
Method. : Shred the beef as finely as possible, removing all
the skin and fat. Put it into a basin with the water and salt, and let it stand about 1 hour to draw out the juices. Pour the whole into a small saucepan, and let it be quite twenty minutes in getting hot ; the more gradually it is heated, the better the tea will be. Do not let it boil, or the albumen which has been drawn out will be hardened.
N-B. — (1) In hot weather, only small quantities should be made at a time, as it will not keep long.
(2) This is not so good as No. 1, and should only be used if really wanted in a hurry.
-,V
OATMEAL PORRIDGE.
Ingredients : — About 2 oz. coarse oatmeal.
1 pint boiling water, j teaspoonful salt or to taste.
Method : — Sprinkle the salt into the boiling water, then the ■oatmeal, and stir until it boils again. Simmer very gently 1 hour, stirring frequently. Pour it smoothly over a plate, 'taking care not to leave any droppings on the edge of the plate. Serve it with milk, or with milk and sugar, or treacle.
N.B. — (1) When porridge is wanted for breakfast, the oatmeal can be put into a jar with the water and allowed to stand in the oven (which is usually warm) overnight to swell, and then boil up for about £ hour next morning ; but it is not quite so nice.
(2) Many people can digest oatmeal porridge when it has been cooked very slowly for 1 hour, who otherwise are obliged to avoid it.
(3) In hot weather, when oatmeal may be found too heating, whole meal or hominy can be used instead. The former needs only about twenty minutes’ cooking.
- 39
(4) More water may be required, according to the quality of the meal.
TOAD-IN-THE-HOLE.
Ingredients : — 8 oz. flour.
1 egg.
1 pint milk.
1 lb. beef or mutton.
£ teaspoonful salt, or to taste.
Dripping.
Records on this page
Baking Powder BreadOatmeal PorridgeOatmeal PorridgeHaricot BeansToad-in-the-HolePancakes