Domestic and economical cookery recipes

Remove all the fat and skin from the beef and mince it very finely. Place it in a jar with a pinch of salt and the cold water. Allow it to stand for an hour or longer. Then cover the jar closely and place it in a saucepan of boiling water, allowing the water only to come half way up the jar. Let it simmer gently for 1 hour. Beef Tea is not nearly so nourishing when over-cooked. Strain the tea from the meat through a coarse strainer and carefully remove any fat. No. 532. ESSENCE OF BEEF Is prepared by cooking the meat in its own juice, No. 533. RAW BEEF TEA. ^lb. of gravy beef | ^ pint (or less) of cold water Take away all skin and fat from the beef and scrape it instead of cutting it up into small pieces. Add the water to it and allow it to stand for two or three hours. Stir well, and strain. Add a pinch of salt. This beef tea should be served in a crimson claret glass, to make it appear more palatable. It is frequently given in cases of extreme exhaustion. No. 534. QUICKLY MADE BEEF TEA. Put J-lb. of finely chopped beef into a saucepan with half a pint of cold water. Bring to the boil, add a little salt. Stir well , strain, and serve. N.B. — Beef tea should always be made fresh each day. No. 535. MUTTON BROTH (Strong). 1 lb. scrag end of mutton neck of 1 pint of cold water 1 teaspoonful chopped parsley Cut the meat into small pieces, break the bones. Put meat and bones into a saucepan with the water. As soon as it boils remove the scum, cover closely, and simmer for nearly three hours. Strain the broth into a basin, place the basin in cold water, which will cause the fat to quickly rise. Remove the fat carefully, re heat the broth, add the parsley and a little salt. Serve immediately. No. 536. MUTTON TEA. 1 lb. of lean mutton Salt to taste 1 pint of cold water Remove all skin and fat, and chop the meat finely. Place it in a jar, pour over the water, and let it stand for quite two hours. Cover closely, place the jar in a saucepan of cold water, and bring to the boil. Remove at once, strain the tea, take off all fat, add the salt, and serve. No. 537. INVALID MOCK TURTLE SOUP. 1 calf’s foot | 1 small onion 2 ozs. of lean ham cut up small j 1 quart of cold water i small carrot | Bunch of thyme and parsley i small turnip | 1 clove Divide the foot, which must have been previously well cleaned and scalded, and put in a pan with the above ingredients and the water. Bring it to the boil, remove the scum carefully, and let it simmer for four hours. Keep the cover on the pan. Then strain the stock, and lay the foot on a dish. When the stock is quite cold remove the fat. Cut the meat from the foot in small pieces, put it in a pan with the stock, let this now simmer gently for one hour ; then thicken with a dessertspoonful of cornflour, which must be mixed smoothly with two tablespoonsful of cold stock or water. Let it boil up, stirring all the time, then just before serving add half a glass of sherry, and colour it with a few drops of Champion’s browning. Season to taste with pepper and salt. The browning may be omitted. No. 538. INVALID GRAVY SOUP. 1 lb. of gravy beef 1 oz. of butter 1£ pints of water J tablespoonful of cornflour 1 small onion 1 small carrot