Eel Broth. — This is most nourishing, but some patients will not touch Eels. Prepare a pound of Eels as on page 104, cut them in pieces, and put them in a saucepan with two quarts of water, a little salt, a little blanched parsley, and a few pepper- cor✪ Eel Brothns. Simmer until the Eels drop to pieces. Strain, and carefully take off all fat. Nourishing’ Lemonade. — Whip the whites of three eggs, put them in a basin. Add one pint of cold water, and the juice of a large lemon, or of two small ones. Sweeten as liked by the patient✪ Nourishing Lemonade. Strain through muslin, so as to have the Lemonade quite clear, and serve cold. To Prepare Raw Beef for Invalids. — For sandwiches scrape the meat as finely as possible, omitting every particle of hard fibre. For Beef Juice put the beef on a very hot gridiron for a minute, so as to char the meat. This gives a cooked taste, and yet does not cook the juices of the meat. Then rub the meat with a wooden spoon through a hair sieve. The meat juice will pass through the sieve, and will be entirely pressed out of the beef. When this Beef Juice is ordered the patient is generally too ill to notice what is given, but, if the patient can take any interest in the food prescribed, serve the Beef Juice in a coloured glass. To Beat up Eg’g’s in Brandy. — Get a wide-mouthed bottle with a stopper, break two yolks of eggs into it, allowing an ounce of brandy for each yolk. Add about a tablespoonful of FF 434 FOOD AND DRINK FOR INVALIDS water to take off the raw taste. Shake the bottle thoroughly, and shake again every time you give the quantity ordered. Tartar Drink. — Pare the lemon as thinly as possible, using a very sharp knife. You can then pull off all the white part easily. Remove every particle of white, cut the lemon in slices, and take out the pips. Pour a pint of boiling water upon it, sweeten to taste, and use a little of the rind if liked. Add one teaspoonful of cream of tartar. Or make the lemonade stronger, and add an equal quantity of thick barley water. This is useful in cases of thirst, and in kidney trouble. Port Wine Drink. — Two glasses of wine, two eggs well beaten up in half a pint of milk. Sweeten if liked. Strain off the liquid, and drink as required. Burgundy can be used in the same way. Prairie Oyster. — Put a teaspoonful of French vinegar at the bottom of a wineglass, break a new-laid egg into it, add a little pepper and salt, and swallow at a gulp. Chicken Food for an Invalid. — ( Family Becipe.) — Take a good chicken, remove all the white meat. Cut up the remainder into small pieces, and stew in a quart of water till it is reduced one-third. Let it cool. Then remove every particle of fat. Put in the white meat, and simmer gently for fifteen minutes. Then pound it very fine in a mortar till it becomes a paste. Return it to the broth, and again simmer as gently as possible for fifteen minutes more. Season very lightly with pepper✪ Chicken Food for an Invalid. Serve cold in a mould. (This valuable recipe was given many years ago by Dr. Alfred Waters, a well-known physician at Chester.)

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Eel Broth. — This is most nourishing, but some patients will not touch Eels. Prepare a pound of Eels as on page 104, cut them in pieces, and put them in a saucepan with two quarts of water, a little salt, a little blanched parsley, and a few pepper- corns. Simmer until the Eels drop to pieces. Strain, and carefully take off all fat. Nourishing’ Lemonade. — Whip the whites of three eggs, put them in a basin. Add one pint of cold water, and the juice of a large lemon, or of two small ones. Sweeten as liked by the patient. Strain through muslin, so as to have the Lemonade quite clear, and serve cold. To Prepare Raw Beef for Invalids. — For sandwiches scrape the meat as finely as possible, omitting every particle of hard fibre. For Beef Juice put the beef on a very hot gridiron for a minute, so as to char the meat. This gives a cooked taste, and yet does not cook the juices of the meat. Then rub the meat with a wooden spoon through a hair sieve. The meat juice will pass through the sieve, and will be entirely pressed out of the beef. When this Beef Juice is ordered the patient is generally too ill to notice what is given, but, if the patient can take any interest in the food prescribed, serve the Beef Juice in a coloured glass. To Beat up Eg’g’s in Brandy. — Get a wide-mouthed bottle with a stopper, break two yolks of eggs into it, allowing an ounce of brandy for each yolk. Add about a tablespoonful of FF 434 FOOD AND DRINK FOR INVALIDS water to take off the raw taste. Shake the bottle thoroughly, and shake again every time you give the quantity ordered. Tartar Drink. — Pare the lemon as thinly as possible, using a very sharp knife. You can then pull off all the white part easily. Remove every particle of white, cut the lemon in slices, and take out the pips. Pour a pint of boiling water upon it, sweeten to taste, and use a little of the rind if liked. Add one teaspoonful of cream of tartar. Or make the lemonade stronger, and add an equal quantity of thick barley water. This is useful in cases of thirst, and in kidney trouble. Port Wine Drink. — Two glasses of wine, two eggs well beaten up in half a pint of milk. Sweeten if liked. Strain off the liquid, and drink as required. Burgundy can be used in the same way. Prairie Oyster. — Put a teaspoonful of French vinegar at the bottom of a wineglass, break a new-laid egg into it, add a little pepper and salt, and swallow at a gulp. Chicken Food for an Invalid. — ( Family Becipe.) — Take a good chicken, remove all the white meat. Cut up the remainder into small pieces, and stew in a quart of water till it is reduced one-third. Let it cool. Then remove every particle of fat. Put in the white meat, and simmer gently for fifteen minutes. Then pound it very fine in a mortar till it becomes a paste. Return it to the broth, and again simmer as gently as possible for fifteen minutes more. Season very lightly with pepper. Serve cold in a mould. (This valuable recipe was given many years ago by Dr. Alfred Waters, a well-known physician at Chester.)

Mrs. Roundell's Practical cookery book