Meat, cooked without bone, - - - 7 oz. Potatoes - - - - - - - 12 oz. IN THE sick-room; OR, SANITARY NURSING. 169 Butter ------- loz. Cheese or gruel - - - - - - 2 oz. Milk 1^ pint. Tea - - - - - - - -i^oz. Sugar I oz. Of course, these are merely guides. Fresh fruit can often be used to great advantage, and stewed prunes and other dried fruit may- take the place of fish in winter. Lemons are of greatest value, and lemonade, freely drunk, is often prescribed for certain ailments, while the juice of half a lemon, morning and evening, with very little or no sugar, is an almost infallible cure for constipation. Beef Essence. — Cut a pound of perfectly lean beef into small bits. Do not allow any particle of fat to remain. Put in a wide-mouthed bottle, or a glass can, cork or cover tightly, and set in a kettle of cold water. Boil for three hours, and pour ofl"the juice which is now completely extracted from the meat. There will be about a small cupful. Season with a saltspoonful of salt✪ Beef Essence, unless directed other- wise. This is given in extreme weakness, feeding a teaspoonful or more at a time, as ordered. Beef-tea, as ordered by Pavy. — " Mince finely one pound of lean beef, and pour upon it, in a preserve jar or other suitable vessel, one pint of cold water. Stir, and allow the two to stand for about an hour, that the goodness of the meat may be dissolved out. Next stand the jar in a saucepan of cold water, and allow it to gently boil for an hour. Remove the jar and pour its contents on to a strainer. The beef-tea which runs through contains a quantity of fine sediment, which is to be drunk with the liquid, after being flavored with salt at discretion✪ Beef-tea, as ordered by Pavy. The jar in which the beef-tea is made may be introduced into an ordinary oven for an hour instead of being surrounded by the water in the saucepan." Beef-tea thus prepared represents a highly restorative liquid, with an agreeable, rich, meaty flavor. It is a common practice among cooks to make it by putting it into a saucepan and subjecting it to I/O THE hearthstone; or, life at home, prolonged boiling or simmering over a fire, but the product then yielded constitutes in reality a soup or broth instead of a tea. The prolonged boiling leads to the extraction of gelatine, and the liquid gelatinizes on cooling (which is not the case when prepared as above), but at the same time the albuminous matter becomes condensed and agglomerated in such a manner as to form part of the solid rejected residue, and the liquid loses in flavor and in invigorating power.

AI-modernized reading of the original text

Meat, cooked without bone, - - - 7 oz. Potatoes - - - - - - - 12 oz. Butter ------- loz. Cheese or gruel - - - - - - 2 oz. Milk 1^ pint. Tea - - - - - - - -i^oz. Sugar I oz. Of course, these are merely guides. Fresh fruit can often be used to great advantage, and stewed prunes and other dried fruit maytake the place of fish in winter. Lemons are of greatest value, and lemonade, freely drunk, is often prescribed for certain ailments, while the juice of half a lemon, morning and evening, with very little or no sugar, is an almost infallible cure for constipation. Beef Essence. — Cut a pound of perfectly lean beef into small bits. Do not allow any particle of fat to remain. Put in a wide-mouthed bottle, or a glass can, cork or cover tightly, and set in a kettle of cold water. Boil for three hours, and pour off the juice which is now completely extracted from the meat. There will be about a small cupful. Season with a saltspoonful of salt, unless directed otherwise. This is given in extreme weakness, feeding a teaspoonful or more at a time, as ordered. Beef-tea, as ordered by Pavy. — " Mince finely one pound of lean beef, and pour upon it, in a preserve jar or other suitable vessel, one pint of cold water. Stir, and allow the two to stand for about an hour, that the goodness of the meat may be dissolved out. Next stand the jar in a saucepan of cold water, and allow it to gently boil for an hour. Remove the jar and pour its contents on to a strainer. The beef-tea which runs through contains a quantity of fine sediment, which is to be drunk with the liquid, after being flavored with salt at discretion. The jar in which the beef-tea is made may be introduced into an ordinary oven for an hour instead of being surrounded by the water in the saucepan." Beef-tea thus prepared represents a highly restorative liquid, with an agreeable, rich, meaty flavor. It is a common practice among cooks to make it by putting it into a saucepan and subjecting it to I/O THE hearthstone; or, life at home, prolonged boiling or simmering over a fire, but the product then yielded constitutes in reality a soup or broth instead of a tea. The prolonged boiling leads to the extraction of gelatine, and the liquid gelatinizes on cooling (which is not the case when prepared as above), but at the same time the albuminous matter becomes condensed and agglomerated in such a manner as to form part of the solid rejected residue, and the liquid loses in flavor and in invigorating power.

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Beef EssenceBeef-tea, as ordered by Pavy

The hearthstone; or, Life at home