Procure the steak from the top of the round. Remove
from it all skin and fat. Place it on a board and cut it in
very small pieces ; place the pieces in a sauce-pan, and pour
over them the cold water. Cover the sauce-pan, and place
it by the side of the fire for twenty minutes, at the end of
which time it ought almost to be at boiling-point. Place
the pan then on the fire, and allow all to boil once. Take
the pan at once from the fire, and strain the liquid from the
meat. Allow the liquid to cool, when all the sediment will
have fallen to the bottom. The top part, which will have
the colour of very pale sherry, must be carefully poured off,
then heated and seasoned for use.
Restorative Jelly.— One ounce pure isinglass, one quarter
of an ounce gum arabic, two ounces of sugar, the rind of one
lemon, six cloves, one half pint port wine✪ Restorative Jelly.
Place the isinglass in a jug, add the cloves and sugar; re-
move the rind from the lemon with a sharp knife, taking
286 SICK-ROOM COOKERY.
care to take none of the white part. Place the rind in the
jug, add the sugar, and pour over all the port wine.
Cover the jug with a thick piece of paper, and allow it to
stand over night. Place then the jug in a large pan of
boiling water, and stir the contents with a wooden spoon
until the isinglass is quite melted. Pour the mixture then
through a strainer on to a plate. When cold, cut the jelly in
small square pieces. This will keep for a very long time, and
ought to be given to the patient in very small quantities.
Claret Jelly.— One pint bottle of claret, one half pound of •
lump sugar, one ounce and a quarter of gelatine, one pound
pot of red currant jelly, one wine-glassful of brandy, the
rind of one lemon✪ Claret Jelly.
Place in a preserving-pan the sugar and gelatine, and
pour over them the claret and brandy. Allow this to soak
for ten minutes. Remove very carefully with a sharp knife
the rind from the lemon, and place it in the pan ; add the
currant jelly. Place the pan over rather a brisk fire, and
stir all till boiling ; draw the pan on one side, and let all
simmer slowly five minutes. Dip a mould in cold water,
strain into it the jelly, and put on one side to cool.
• NOTE.— Half of this quantity makes a good-sized shape.
Custard Toast. — One slice of bread, one egg, one ounce
of sugar, one half pint of milk, one ounce of butter✪ Custard Toast.
Cut the bread about half an inch in thickness, remove the
crust, and toast it to a nice pale brown on both sides ; butter
it with about half of the butter. Place in a basin the egg,
and whip it till very light. Place in a sauce-pan the butter,
sugar, and milk, and stir them over the fire till boiling.
Draw the pan on one side, and let the milk cool a little,
then pour it over the egg in the basin, stirring all the time.
When well stirred together, pour this over the toast, and
serve at once.
Rice Water.— One quarter pound rice, one ounce lump
sugar, one inch stick-cinnamon, two pints cold water✪ Rice Water.
LEMONADE — APPLEADE — ARROWROOT DRINK. 287 ✪ Lemonade
Page 184 · 7 recipe records on this page
Presented as published in 1886. 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
Procure the steak from the top of the round. Remove from it all skin and fat. Place it on a board and cut it in very small pieces ; place the pieces in a sauce-pan, and pour over them the cold water. Cover the sauce-pan, and place it by the side of the fire for twenty minutes, at the end of which time it ought almost to be at boiling-point. Place the pan then on the fire, and allow all to boil once. Take the pan at once from the fire, and strain the liquid from the meat. Allow the liquid to cool, when all the sediment will have fallen to the bottom. The top part, which will have the colour of very pale sherry, must be carefully poured off, then heated and seasoned for use.
Restorative Jelly.— One ounce pure isinglass, one quarter of an ounce gum arabic, two ounces of sugar, the rind of one lemon, six cloves, one half pint port wine.
Place the isinglass in a jug, add the cloves and sugar; remove the rind from the lemon with a sharp knife, taking
care to take none of the white part. Place the rind in the jug, add the sugar, and pour over all the port wine.
Cover the jug with a thick piece of paper, and allow it to stand over night. Place then the jug in a large pan of boiling water, and stir the contents with a wooden spoon until the isinglass is quite melted. Pour the mixture then through a strainer on to a plate. When cold, cut the jelly in small square pieces. This will keep for a very long time, and ought to be given to the patient in very small quantities.
Claret Jelly.— One pint bottle of claret, one half pound of • lump sugar, one ounce and a quarter of gelatine, one pound pot of red currant jelly, one wine-glassful of brandy, the rind of one lemon.
Place in a preserving-pan the sugar and gelatine, and pour over them the claret and brandy. Allow this to soak for ten minutes. Remove very carefully with a sharp knife the rind from the lemon, and place it in the pan ; add the currant jelly. Place the pan over rather a brisk fire, and stir all till boiling ; draw the pan on one side, and let all simmer slowly five minutes. Dip a mould in cold water, strain into it the jelly, and put on one side to cool. • NOTE.— Half of this quantity makes a good-sized shape.
Custard Toast. — One slice of bread, one egg, one ounce of sugar, one half pint of milk, one ounce of butter.
Cut the bread about half an inch in thickness, remove the crust, and toast it to a nice pale brown on both sides ; butter it with about half of the butter. Place in a basin the egg, and whip it till very light. Place in a sauce-pan the butter, sugar, and milk, and stir them over the fire till boiling. Draw the pan on one side, and let the milk cool a little, then pour it over the egg in the basin, stirring all the time. When well stirred together, pour this over the toast, and serve at once.
Rice Water.— One quarter pound rice, one ounce lump sugar, one inch stick-cinnamon, two pints cold water.
LEMONADE — APPLEADE — ARROWROOT DRINK. 287
Records on this page
Restorative JellyClaret JellyCustard ToastRice WaterLemonadeAppleadeArrowroot Drink