Take ribs of mutton, three or four pounds, brown slightly with a little onion, then add a good soup-plate of potatoes sliced, a piece of red chilli. Cover the meat with the potatoes, and- simmer for two hours. Leave the meat whole, only joint it. 106 INVALID COOKERY. INVALID COOKERY. BARLEY WATEK. Take half a cup of pearl barley, wash well, and boil in the same way as the receipt for a pleasant gruel ; but will require a longer time— one hour. Sweeten to taste, and add orange or lemon✪ Barley Water. BEEF TEA. Cut up the meat in small pieces, putting it in a jar till the juice is extracted. The jar to be corked and kept in a saucepan of boiling water for two hours. A little isin- glass increases the nourishment. A teaspoonful at a time. ANOTHER BEEF TEA. Take an ounce of raw beef, from the shin or rump (freshly killed). Mince very fine, put into a cup with a tablespoonful of cold water, let it stand for a quarter of an hour, strain, and give a teaspoonful at a time. BEEF TEA (VERY STRONG). Mince two pounds of lean beef or mutton, put it into a jar without water (closely covered), stand it in an oven for an hour and a half till every drop of gravy is out of the meat. Mix this rich stock with boiling water to the proper strength required. " BILTONO" (Ste "BiltMg" recipe, earlier in the book) is both appetising and ^ouri^hini for invaiidgi JQ9 I] INVALID COOKERY. INVALID COOKERY {continued). MUTTON BROTH. Ingredients. 3 lb. of Scrasr End, or Neck of Mutton. i tablespoonful of Pearl Barley, s quarts of Water. A Carrot, or Turnip✪ Mutton Broth. Boil all well together for three hours or more ; strain through a kitchen strainer. The neck of mutton makes a more tasty broth than the same quantity of beef. CHICKEN BROTH. (H. D.) Take an old fowl ; cut very small ; set on the fire with two quarts of cold water, a few peppercorns, allspice, and salt. Let it boil slowly, in a closed-up pot, till the chicken is in shreds. Strain ; may be thickened with a little vermi- celli, if liked. Will take four hours. The yolk of an ^^'g, whipped up with a little lemon juice, stirred into the broth just before serving, is both nourishing and appetising. A MUTTON CHOP. (From the undercut.) Take a slice from the undercut of a saddle of mutton, sprinkle with pepper, and grill on a very hot gridiron, turn- ing frequently. Don't put a fork into it. When done, rub a little bit of fresh butter on it, and some salt. It will be found delicate and tasty. Serve very hot. The chop may also be cut out of the middle of a leg of mutton. CHICKEN CREAM OR MINCE. Take a nice young fowl; boil it in a cloth. When done, take the breast and upper part of the leg ; mince INVALID COOKERY, [i INVALID COOKERY (continued). and pound in a mortar. Chop up the rest of the chicken, with all the bones broken ; put into a stewpan with a quart of water, a few allspice, a little nutmeg and pepper ; let it stew to a pint or less ; rub the minced chicken through a sieve into the gravy, after it has been strained. Thicken with two spoonfuls of good fresh cream, or a little maizena, rubbed in a pat of butter — not too rich. This mixture can be heated in a mug in a saucepan of boiling water; don't forget a little salt. Two or three spoonfuls may be taken by an invalid. EGG AND SHERRY.

AI-modernized reading of the original text

Take ribs of mutton, three or four pounds, brown slightly with a little onion, then add a good soup-plate of potatoes sliced, a piece of red chilli. Cover the meat with the potatoes, and- simmer for two hours. Leave the meat whole, only joint it. INVALID COOKERY. INVALID COOKERY. BARLEY WATER. Take half a cup of pearl barley, wash well, and boil in the same way as the receipt for a pleasant gruel ; but will require a longer time— one hour. Sweeten to taste, and add orange or lemon. BEEF TEA. Cut up the meat in small pieces, putting it in a jar till the juice is extracted. The jar to be corked and kept in a saucepan of boiling water for two hours. A little isinglass increases the nourishment. A teaspoonful at a time. ANOTHER BEEF TEA. Take an ounce of raw beef, from the shin or rump (freshly killed). Mince very fine, put into a cup with a tablespoonful of cold water, let it stand for a quarter of an hour, strain, and give a teaspoonful at a time. BEEF TEA (VERY STRONG). Mince two pounds of lean beef or mutton, put it into a jar without water (closely covered), stand it in an oven for an hour and a half till every drop of gravy is out of the meat. Mix this rich stock with boiling water to the proper strength required. " BILTONO" (Ste "BiltMg" recipe, earlier in the book) is both appetising and ^ouri^hini for invaiidgi JQ9 I] INVALID COOKERY. INVALID COOKERY {continued). MUTTON BROTH. Ingredients. 3 lb. of Scrag End, or Neck of Mutton. i tablespoonful of Pearl Barley, s quarts of Water. A Carrot, or Turnip. Boil all well together for three hours or more ; strain through a kitchen strainer. The neck of mutton makes a more tasty broth than the same quantity of beef. CHICKEN BROTH. (H. D.) Take an old fowl ; cut very small ; set on the fire with two quarts of cold water, a few peppercorns, allspice, and salt. Let it boil slowly, in a closed-up pot, till the chicken is in shreds. Strain ; may be thickened with a little vermicelli, if liked. Will take four hours. The yolk of an ^^'g, whipped up with a little lemon juice, stirred into the broth just before serving, is both nourishing and appetising. A MUTTON CHOP. (From the undercut.) Take a slice from the undercut of a saddle of mutton, sprinkle with pepper, and grill on a very hot gridiron, turning frequently. Don't put a fork into it. When done, rub a little bit of fresh butter on it, and some salt. It will be found delicate and tasty. Serve very hot. The chop may also be cut out of the middle of a leg of mutton. CHICKEN CREAM OR MINCE. Take a nice young fowl; boil it in a cloth. When done, take the breast and upper part of the leg ; mince INVALID COOKERY, [i INVALID COOKERY (continued). and pound in a mortar. Chop up the rest of the chicken, with all the bones broken ; put into a stewpan with a quart of water, a few allspice, a little nutmeg and pepper ; let it stew to a pint or less ; rub the minced chicken through a sieve into the gravy, after it has been strained. Thicken with two spoonfuls of good fresh cream, or a little maizena, rubbed in a pat of butter — not too rich. This mixture can be heated in a mug in a saucepan of boiling water; don't forget a little salt. Two or three spoonfuls may be taken by an invalid. EGG AND SHERRY.

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