Preparation: Rinse the calf's brain and then pour hot water over it; drain off the water and remove all veins or blood vessels, then cut up the brain into small pieces. Stir together yolk of egg, milk, flour and salt, add the brain and the beaten white of egg. This mixture is fried in the butter in two pancakes, and served on a hot dish with a little spinage. No. 31— CALF'S TONGUE. Quantity for 1 Person. 1 call's tongue 1 tbsp. of Madeira, If permitted 1 % pts. of water by physician % tsp. of extract of meat 1 tsp. of flour % tsp. of lemon juice Preparation: Clean the tongue and boil slowly in the water for 1%, hours until tender, then remove the skin and all fat. After tihis, stew the tongue, gradually adding the bouillon which should be boiled down by this tim« to % of a pint, also add the lemon juice, extract of beef and flour, which has been stirred with 2 tablespoonfuls of cold bouillon and the Madeira, then stew the tongue for half an hour. It must be very tender when given to the invalid. Tongue and gravy should be served together. No. 32— BREAST OF CHICKEN WITH WHITE GRAVY. Quantity for 1 Person. 1 young chicken, weighing 1 qt. of bouillon about 1 % lbs. 1 tsp. of salt For the Gravy. 1 tbsp. of butter Yolks of 2 eggs 1 pinch of salt 1 tbsp. of white wine or % tbsp. of lemon juice Preparation: Qean the chicken carefully and stew slow- ly in a small kettle for a little while, then pour enough 'hot water over it to just cover ; add a little salt, put cover on tight- ly and cook slowly for % hour. Yolk of egg, white vv^ine or lemon juice, and i/^ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate vvith the hot gravy poured over it. If permitted by the phy- sician, serve a few asparagus tips with it. — 379 — No. 33— BREAST OF PIGEX>N WITH WHITE GRAVY. Quantity for 1 Person. Ingredients and preparation same as for No. 32, but in- stead of a chicken take a young pigeo✪ Breast of Pigeon with White Gravyn. No. 34^BREAST OF PARTRIDGE WITH MADEIRA SAUCE. Quantity for 1 Person. Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and 1/4 teaspoonful of meat extract✪ Breast of Partridge with Madeira Sauce for the gravy. No. 35— RAW HAM WITH EGG. Quantity for 1 Person. % lb. of raw ham Yolks of 2 eggs 1 tsp. of butter✪ Raw Ham with Egg Preparation : Rub the lean ham through a sieve, mix with butter and the yolks of eggs, and then heat in a double boiler, stirring constantly. Serve with wlheat bread toast. No. 36— FISH FOR INVALIDS. Boiled fish for 1 Person. % lb. of fish Preparation is given in Chapter 8, No. 8. However, skin and bones are carefully removed, and a trifle of tgg or butter sauce is served with it. No. 37— FISH CUTLET. Quantity for 1 Person. % lb. of fish 1 tsp. of salt % of a roll % tsp. of finely chopped parsley 1 tbsp. of butter 1 tsp. of lemon juice Yolks of 2 eggs % cupful of roll crumbs✪ Fish Cutlet Preparation: Chop up the fish, remove skin and bones, mix well with yolks of eggs, salt and soaked % roll. Form 2 cutlets, dredge with crumbs and bake in the butter slowly for 8 minutes. Add some parsley and lemon juice to the butter. No. 38— VEGETABLES FOR INVALIDS. Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, green peas, and macaroni may also be served to invalids. T^ese vegetables are listed in Chapter 12 ; prepare tlhem as there described, but for 1 person take only one-sixth the quantity of ingredients specified in those recipes. — 380 — Sweet Dishes for Invalids, No. 39— RICE IN MILK. Quantity for 1 Person. % cupful of good rice 1 pinch of salt % pt. of milk 1 tbsp. of sugar✪ Rice in Milk Preparation: Heat the rice twice in cold water, pour off the water, add salt' and milk and boil in a double boiler until very tender. Sprinkle the sugar over the rice when serving;. Remarks: If desired, the yolk of an egg can be stirred into this dish.

AI-modernized reading of the original text

Preparation: Rinse the calf's brain and then pour hot water over it; drain off the water and remove all veins or blood vessels, then cut up the brain into small pieces. Stir together yolk of egg, milk, flour and salt, add the brain and the beaten white of egg. This mixture is fried in the butter in two pancakes, and served on a hot dish with a little spinage. No. 31— CALF'S TONGUE. Quantity for 1 Person. 1 calf's tongue 1 tbsp. of Madeira, If permitted 1 % pts. of water by physician % tsp. of extract of meat 1 tsp. of flour % tsp. of lemon juice Preparation: Clean the tongue and boil slowly in the water for 1%, hours until tender, then remove the skin and all fat. After this, stew the tongue, gradually adding the bouillon which should be boiled down by this time to % of a pint, also add the lemon juice, extract of beef and flour, which has been stirred with 2 tablespoonfuls of cold bouillon and the Madeira, then stew the tongue for half an hour. It must be very tender when given to the invalid. Tongue and gravy should be served together. No. 32— BREAST OF CHICKEN WITH WHITE GRAVY. Quantity for 1 Person. 1 young chicken, weighing 1 qt. of bouillon about 1 % lbs. 1 tsp. of salt For the Gravy. 1 tbsp. of butter Yolks of 2 eggs 1 pinch of salt 1 tbsp. of white wine or % tbsp. of lemon juice Preparation: Clean the chicken carefully and stew slowly in a small kettle for a little while, then pour enough 'hot water over it to just cover ; add a little salt, put cover on tightly and cook slowly for % hour. Yolk of egg, white wine or lemon juice, and i/^ cup of chicken bouillon are stirred in double boiler until thick. The chicken is taken out and its breast cut away, skin removed and then served on a hot plate vvith the hot gravy poured over it. If permitted by the physician, serve a few asparagus tips with it. — 379 — No. 33— BREAST OF PIGEON WITH WHITE GRAVY. Quantity for 1 Person. Ingredients and preparation same as for No. 32, but instead of a chicken take a young pigeon. No. 34— BREAST OF PARTRIDGE WITH MADEIRA SAUCE. Quantity for 1 Person. Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and 1/4 teaspoonful of meat extract for the gravy. No. 35— RAW HAM WITH EGG. Quantity for 1 Person. % lb. of raw ham Yolks of 2 eggs 1 tsp. of butter Preparation : Rub the lean ham through a sieve, mix with butter and the yolks of eggs, and then heat in a double boiler, stirring constantly. Serve with wheat bread toast. No. 36— FISH FOR INVALIDS. Boiled fish for 1 Person. % lb. of fish Preparation is given in Chapter 8, No. 8. However, skin and bones are carefully removed, and a trifle of tgg or butter sauce is served with it. No. 37— FISH CUTLET. Quantity for 1 Person. % lb. of fish 1 tsp. of salt % of a roll % tsp. of finely chopped parsley 1 tbsp. of butter 1 tsp. of lemon juice Yolks of 2 eggs % cupful of roll crumbs Preparation: Chop up the fish, remove skin and bones, mix well with yolks of eggs, salt and soaked % roll. Form 2 cutlets, dredge with crumbs and bake in the butter slowly for 8 minutes. Add some parsley and lemon juice to the butter. No. 38— VEGETABLES FOR INVALIDS. Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, green peas, and macaroni may also be served to invalids. T^ese vegetables are listed in Chapter 12 ; prepare tlhem as there described, but for 1 person take only one-sixth the quantity of ingredients specified in those recipes. — 380 — Sweet Dishes for Invalids, No. 39— RICE IN MILK. Quantity for 1 Person. % cupful of good rice 1 pinch of salt % pt. of milk 1 tbsp. of sugar Preparation: Heat the rice twice in cold water, pour off the water, add salt' and milk and boil in a double boiler until very tender. Sprinkle the sugar over the rice when serving;. Remarks: If desired, the yolk of an egg can be stirred into this dish.

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Breast of Pigeon with White GravyBreast of Partridge with Madeira SauceRaw Ham with EggFish CutletRice in Milk

The art of German cooking and baking