Mrs. Garfield's Beef-tea. — This form has long been known to
physicians as " Liebig's beef-tea," and is used in extreme weakness,
but is not as palatable as either of the other forms. Take half a
pound of lean beef and mince it finely. Pour on it, in a glass or
earthen vessel, three-quarters of a pint of cold water, to which has
been added four drops of muriatic acid and about half a saltspoonful
of salt✪ Mrs. Garfield's Beef-tea. Stir well together and allow it to stand one hour. Strain
through a hair-sieve and rinse the residue with a quarter of a pint of
water. The liquid thus obtained contains the juice of the meat, with
the albumen in an uncoagulated state, and syntonin or muscle-fibre
which has been dissolved by the agency of the acid. It is to be
taken cold, or, if warmed, must not be heated beyond 120° Fahr.
No cooking is here employed, and, although much richer in nutritive
material and more invigorating than ordinary beef-tea, the raw-meat
color, smell and taste that it possesses sometimes cause it to be
objected to.
Savory Beef-tea. — Two pounds of lean beef finely chopped ; one
small onion with two cloves stuck in it; half a small carrot, cut fine;
a saltspoonful of celery seed, and a sprig of parsley or thyme ; one
teaspoonful of salt ; half a teacupful of good tomato catsup✪ Savory Beef-tea, or a tea-
cupful of canned tomato. Prepare precisely as in first form for beef-
tea ; strain, and use with toast or crackers.
Milk and Suet-Pavy. — Boil one ounce of finely chopped suet
with a quarter of a pint of water for ten minutes, and press through
linen or thin flannel. Then add one drachm of broken cinnamon,
one ounce of sugar, and three-quarters of a pint of milk✪ Milk and Suet-Pavy. Boil again
IN THE sick-room; OR, SANITARY NURSING. i;ri
for ten minutes and strain. A wineglassful to a quarter of a pint
forms the quantity to be taken at a time. It constitutes a highly
nutritive and fattening article, but must not be given in excess, as it
may occasion diarrhoea.
Chicken Broth. — One chicken weighing one and a half or two
pounds. Cut the chicken in pieces and the meat from the bones and
put all in three pints of cold water. Skim thoroughly when it
comes to a boil ; add a teaspoonful of salt and simmer for three
hours. Strain and serve. A tablespoonful of soaked rice or tapioca✪ Chicken Broth
may be added after the broth is strained, in which case it must be
returned to the fire and boiled half an hour.
Chicken Jelly. — Boil chicken as for broth, but reduce the liquid
to a little less than a pint✪ Chicken Jelly. Strain through a fine strainer into a cup
or mould and turn out when cold.
Chicken Panada. — Take the breast of the chicken boiled as above,
cut in bits and pound smooth in a mortar. Take a teacupful of
bread crumbs ; soak them soft in warm milk, or, if liked better, in a
little of the hot broth. Mix them with the chicken ; add a saltspoon-
ful of salt, and, if allowed, a pinch of mace, and serve in a cup with
a spoon.
Mutton Broth. — Make like chicken broth, skimming off every
particle of fat. ✪ Chicken Panada
Page 107 · 7 recipe records on this page
Presented as published in 1883. 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
Mrs. Garfield's Beef-tea. — This form has long been known to physicians as " Liebig's beef-tea," and is used in extreme weakness, but is not as palatable as either of the other forms. Take half a pound of lean beef and mince it finely. Pour on it, in a glass or earthen vessel, three-quarters of a pint of cold water, to which has been added four drops of muriatic acid and about half a saltspoonful of salt. Stir well together and allow it to stand one hour. Strain through a hair-sieve and rinse the residue with a quarter of a pint of water. The liquid thus obtained contains the juice of the meat, with the albumen in an uncoagulated state, and syntonin or muscle-fibre which has been dissolved by the agency of the acid. It is to be taken cold, or, if warmed, must not be heated beyond 120° Fahr. No cooking is here employed, and, although much richer in nutritive material and more invigorating than ordinary beef-tea, the raw-meat color, smell and taste that it possesses sometimes cause it to be objected to.
Savory Beef-tea. — Two pounds of lean beef finely chopped ; one small onion with two cloves stuck in it; half a small carrot, cut fine; a saltspoonful of celery seed, and a sprig of parsley or thyme ; one teaspoonful of salt ; half a teacupful of good tomato catsup, or a teacupful of canned tomato. Prepare precisely as in first form for beeftea ; strain, and use with toast or crackers.
Milk and Suet-Pavy. — Boil one ounce of finely chopped suet with a quarter of a pint of water for ten minutes, and press through linen or thin flannel. Then add one drachm of broken cinnamon, one ounce of sugar, and three-quarters of a pint of milk. Boil again
IN THE sick-room; OR, SANITARY NURSING. i;ri
for ten minutes and strain. A wineglassful to a quarter of a pint forms the quantity to be taken at a time. It constitutes a highly nutritive and fattening article, but must not be given in excess, as it may occasion diarrhoea.
Chicken Broth. — One chicken weighing one and a half or two pounds. Cut the chicken in pieces and the meat from the bones and put all in three pints of cold water. Skim thoroughly when it comes to a boil ; add a teaspoonful of salt and simmer for three hours. Strain and serve. A tablespoonful of soaked rice or tapioca may be added after the broth is strained, in which case it must be returned to the fire and boiled half an hour.
Chicken Jelly. — Boil chicken as for broth, but reduce the liquid to a little less than a pint. Strain through a fine strainer into a cup or mould and turn out when cold.
Chicken Panada. — Take the breast of the chicken boiled as above, cut in bits and pound smooth in a mortar. Take a teacupful of bread crumbs ; soak them soft in warm milk, or, if liked better, in a little of the hot broth. Mix them with the chicken ; add a saltspoonful of salt, and, if allowed, a pinch of mace, and serve in a cup with a spoon.
Mutton Broth. — Make like chicken broth, skimming off every particle of fat.
Records on this page
Mrs. Garfield's Beef-teaSavory Beef-teaMilk and Suet-PavyChicken BrothChicken JellyChicken PanadaPanada