or a little grated nutmeg may be put in; but in these matters
the taste of the patient should be consulted. Pour the gruel
in a tumbler, and serve. When wine is allowed to the
invalid, 2 tablespoonfuls of sherry or port make this prep-
aration very nice. In cases of colds, the same quantity of
spirits is sometimes added instead of wine. Fine oatmeal
may be used, but it then requires rather longer boiling.
The Invalid's Mutton Chop. A well broiled chop
^ a very digestible thing to give to an invalid. It should be
cut fairly thin and thoroughly well cooked. None of the
skin should be eaten of this or any meat. A fresh tomato is
a wholesome and digestible accompaniment. To vary a diet
of chops, of which most invalids tire, one may be cut from
the loin, the next day the bone can be taken out and the
chop rolled up and skewered, and a third, i or 2 tiny cutlets
from the neck might be served. The greatest care must be
taken that the meat should not have the slightest taint, which
is most likely to be in the under part or in the marrow. The
under cut of a loin of mutton is a very good and tender piece
of meat to serve to an invalid.
Whey. To a pint of warm new milk add a teaspoonful
of prepared rennet. Let it stand, and then strain it through
a piece of muslin. This can sometimes be taken when milk
cannot. It is a useful drink in feverish complaints.
White wine whey is made by pouring a wineglassful of
sherry into a breakfast cupful of boiling milk, and then
straining through muslin.
Treacle posset is made of boiling milk, with i or 2 table-
spoonfuls of treacle, in the same way. Alum whey and
tamarind whey are also occasionally made.
Irish Moss or Carrageen. This seaweed has a rep-
utation as a remedy for chest diseases. It should be first
soaked and washed in cold water, and then boiled for a
quarter of an hour in fresh water, allowing half an ounce of
1 84 Dishes for Invalids
moss to a pint and a half of water. Strain, and when cold
it will set to a jelly. If required as a drink, it should have
double the quantity of water, or milk can be used.
Iceland Moss. Wash the moss very thoroughly. Put
it in cold water, and let it nearly boil. Throw this first
water away, as it will be bitter. Then put the moss on again
with water, allowing i oz. of moss to a pint and a half of
water. Boil it for 15 or 20 minutes, and strain it while hot.
It should be sweetened, and flavored with lemon or spice.
Milk can be used instead of water. It is a slightly bitter drink,
or if a sufficient quantity of the moss is used it cools into a
jelly.
Cream of Tartar Drink. Dissolve half an ounce of
cream of tartar in half a pint of syrup of sugar and water,
add 20 drops of essence of lemon, and keep it in a bottle to
be diluted with water, or soda water, as required. It will
keep a long time.
Page 105
Presented as published in 1894. 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
or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted. Pour the gruel in a tumbler, and serve. When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. Fine oatmeal may be used, but it then requires rather longer boiling.
The Invalid's Mutton Chop. A well broiled chop is a very digestible thing to give to an invalid. It should be cut fairly thin and thoroughly well cooked. None of the skin should be eaten of this or any meat. A fresh tomato is a wholesome and digestible accompaniment. To vary a diet of chops, of which most invalids tire, one may be cut from the loin, the next day the bone can be taken out and the chop rolled up and skewered, and a third, i or 2 tiny cutlets from the neck might be served. The greatest care must be taken that the meat should not have the slightest taint, which is most likely to be in the under part or in the marrow. The under cut of a loin of mutton is a very good and tender piece of meat to serve to an invalid.
Whey. To a pint of warm new milk add a teaspoonful of prepared rennet. Let it stand, and then strain it through a piece of muslin. This can sometimes be taken when milk cannot. It is a useful drink in feverish complaints.
White wine whey is made by pouring a wineglassful of sherry into a breakfast cupful of boiling milk, and then straining through muslin.
Treacle posset is made of boiling milk, with i or 2 tablespoonfuls of treacle, in the same way. Alum whey and tamarind whey are also occasionally made.
Irish Moss or Carrageen. This seaweed has a reputation as a remedy for chest diseases. It should be first soaked and washed in cold water, and then boiled for a quarter of an hour in fresh water, allowing half an ounce of
1 84 Dishes for Invalids
moss to a pint and a half of water. Strain, and when cold it will set to a jelly. If required as a drink, it should have double the quantity of water, or milk can be used.
Iceland Moss. Wash the moss very thoroughly. Put it in cold water, and let it nearly boil. Throw this first water away, as it will be bitter. Then put the moss on again with water, allowing i oz. of moss to a pint and a half of water. Boil it for 15 or 20 minutes, and strain it while hot. It should be sweetened, and flavored with lemon or spice. Milk can be used instead of water. It is a slightly bitter drink, or if a sufficient quantity of the moss is used it cools into a jelly.
Cream of Tartar Drink. Dissolve half an ounce of cream of tartar in half a pint of syrup of sugar and water, add 20 drops of essence of lemon, and keep it in a bottle to be diluted with water, or soda water, as required. It will keep a long time.