TOASTED MUTTON — Cut very thin slices from loin of mutton,
with a sharp knife. Lay each slice on a toasting fork, and toast over
a clear hot fire. Sprinkle with a little pepper✪ Broiled Steak and salt. It may be
eaten with a thin piece of toast.
MEAT PATTY. — Scrape a piece of lean beef=steak with a very
dull knife, holding it with the left hand, and scraping from you with
the right. This removes the tender meat fiber and leaves the tough
connective tissue. Press the former into a thin cake or patty, and
broil on a toasting fork over a very hot fire. When done, season to
taste✪ Meat Patty. Eaten with toast or thin cut bread and butter it makes a very
delicate dish. The cake or patty, prepared as above, may also be
fried in a little butter, and will be found very nutritious, and a weak
stomach will retain it.
RAW BEEF SANDWICHES.— Scrape fine 2 or 3 tablespoons of
raw, juicy, tender beef, season slightly with salt and pepper, spread
on thin slices of bread✪ Raw Beef Sandwiches, and put it in a toaster and toast slightly.
COOKING EGGS FOR INVALIDS.— Put 3 cups of boiling water
into a skillet and add a cup of sweet milk and a little salt. Have it
boiling hot, then break the eggs in✪ Cooking Eggs for Invalids, and cover and set back where
they will not boil. Let the eggs remain in until they cook white on
top, but not hard.
STEAMED EGGS. — Put 1 or 2 tablespoons of new milk in plain
patty tins, and break fresh eggs into them; add a little salt✪ Steamed Eggs and put
into the steamer and steam until white, over the yolks, but not long
enough to harden them. Eggs thus prepared are very nice and look
very inviting.
BEEF TEA. — Mince a pound of tender beef, free from fat, and
put it into a covered crockery jar; pour on barely enough cold water
to cover the meat, and allow it to soak 2 or 3 hours✪ Beef Tea; then place it
on the stove or in a moderate oven, and let it simmer (donH let it
INVALID COOKERY 583
boil — it should not go above 160°) for 2 or 3 hours longer, adding a
little water from time to time as it evaporates; strain and season to
taste. To make it more nourishing a little arrowroot, rice or barley
may be added.
Mutton or Veal may be treated the same way.
If beef tea must be had quickly broil a thick piece of steak, turning
it often, to keep in the juices, as explained elsewhere for broiling;
then cut it into small pieces, and press it in a lemon squeezer.
Prof. Liebig's Beef Tea. — A saltspoon of the extract (Liebig's) is
stirred in a cup of boiling water. Add salt and pepper as desired✪ Prof. Liebig's Beef Tea.
If too much of the extract is used, which is a common mistake, the
drink has a bitter taste. Dry toast eaten with it makes a palatable
dish.
BROILED BEEF TEA — Broil ^ lb. of lean, juicy beef 1 minute
on each side, cut in small pieces, pour over it ^ cup of boiling water,
squeeze it, salt the juice✪ Broiled Beef Tea and serve instantly. Do not heat it again.
STEWED BEEF TEA — Use | lb. of round steak, cut fine, soak
it in 1 cup of water✪ Stewed Beef Tea -| hour, let it heat (not boil), strain, salt and
serve. (In making beef tea it is well to know that 1 lb. of the round
will yield 4 oz. of beef extract, and contains more nutriment and is
much cheaper than extract bought ready prepared. )
APPLE WATER — Cut 3 or 4 apples in slices, pour boiling
water over, allow to stand 2 or 3 hours, strain, and sweeten slightly✪ Apple Water.
This is a very refreshing drin
Page 434 · 11 recipe records on this page
Presented as published in 1902. 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
TOASTED MUTTON — Cut very thin slices from loin of mutton, with a sharp knife. Lay each slice on a toasting fork, and toast over a clear hot fire. Sprinkle with a little pepper and salt. It may be eaten with a thin piece of toast.
MEAT PATTY. — Scrape a piece of lean beef=steak with a very dull knife, holding it with the left hand, and scraping from you with the right. This removes the tender meat fiber and leaves the tough connective tissue. Press the former into a thin cake or patty, and broil on a toasting fork over a very hot fire. When done, season to taste. Eaten with toast or thin cut bread and butter it makes a very delicate dish. The cake or patty, prepared as above, may also be fried in a little butter, and will be found very nutritious, and a weak stomach will retain it.
RAW BEEF SANDWICHES.— Scrape fine 2 or 3 tablespoons of raw, juicy, tender beef, season slightly with salt and pepper, spread on thin slices of bread, and put it in a toaster and toast slightly.
COOKING EGGS FOR INVALIDS.— Put 3 cups of boiling water into a skillet and add a cup of sweet milk and a little salt. Have it boiling hot, then break the eggs in, and cover and set back where they will not boil. Let the eggs remain in until they cook white on top, but not hard.
STEAMED EGGS. — Put 1 or 2 tablespoons of new milk in plain patty tins, and break fresh eggs into them; add a little salt and put into the steamer and steam until white, over the yolks, but not long enough to harden them. Eggs thus prepared are very nice and look very inviting.
BEEF TEA. — Mince a pound of tender beef, free from fat, and put it into a covered crockery jar; pour on barely enough cold water to cover the meat, and allow it to soak 2 or 3 hours; then place it on the stove or in a moderate oven, and let it simmer (don't let it
boil — it should not go above 160°) for 2 or 3 hours longer, adding a little water from time to time as it evaporates; strain and season to taste. To make it more nourishing a little arrowroot, rice or barley may be added.
Mutton or Veal may be treated the same way.
If beef tea must be had quickly broil a thick piece of steak, turning it often, to keep in the juices, as explained elsewhere for broiling; then cut it into small pieces, and press it in a lemon squeezer.
Prof. Liebig's Beef Tea. — A saltspoon of the extract (Liebig's) is stirred in a cup of boiling water. Add salt and pepper as desired. If too much of the extract is used, which is a common mistake, the drink has a bitter taste. Dry toast eaten with it makes a palatable dish.
BROILED BEEF TEA — Broil ^ lb. of lean, juicy beef 1 minute on each side, cut in small pieces, pour over it ^ cup of boiling water, squeeze it, salt the juice and serve instantly. Do not heat it again.
STEWED BEEF TEA — Use | lb. of round steak, cut fine, soak it in 1 cup of water -| hour, let it heat (not boil), strain, salt and serve. (In making beef tea it is well to know that 1 lb. of the round will yield 4 oz. of beef extract, and contains more nutriment and is much cheaper than extract bought ready prepared. )
APPLE WATER — Cut 3 or 4 apples in slices, pour boiling water over, allow to stand 2 or 3 hours, strain, and sweeten slightly. This is a very refreshing drin
Records on this page
Broiled SteakToasted MuttonMeat PattyRaw Beef SandwichesCooking Eggs for InvalidsSteamed EggsBeef TeaProf. Liebig's Beef TeaBroiled Beef TeaStewed Beef TeaApple Water