891. Beef Broth (2)-—Ingredients—1 4 Ib. of finely minced beef, 1 qt. of cold water✪ Beef Broth (1), a little salt, and 2 az. of rice or barley. Simmer for four hours, then boil for ten minutes, strain, skim off the fat and serve. : 892. Scotch Broth —Ingredients—The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cup of rough oatmeal mixed in cold water, salt and pepper to taste✪ Scotch Broth. Add to the liquor some barley and vegetables, chopped small, in sufficient quantity to make the broth quite thick. ‘The necessary vegetables are carrots, turnips, onions and cab- bage, but any others may be added; old (not parched) peas and celery are good additions. When the vegetables are boiled tender add the oatmeal to the broth, salt and pepper to taste. This very plain preparation is genuine Scotch broth as served in Scotland ; with any coloring or herbs, etc., added, it is not real Scotch broth. It is extremely palatable and wholesome i in- its plain form. 893. Broths (Beef, Mutton and Veai)—Ingredients—2 lbs. of lean beef, 1 lb. scrag of veal, 1 lb. of scrag of mutton, some sweet herbs, Io peppercorns, 5 qts. of water, I onion. Put the meat, sweet herbs, and peppercorns into a nice tin~ saucepan, with the water, and simmer till reduced to three quarts. Remove the fat when cold. Add the onion, if ap- proved. 894. Calves’ Feet Broth—lIngredients—2z calves’ feet, 3% qts. of water, a large teacupful of jelly, a little sugar, nutmeg, yolk of 1 egg, a piece of butter the size of a nutmeg, a piece of fresh lemon peel✪ Calves’ Feet Broth. Boil the calves’ feet in the water, strain and put aside; when to be used take off the fat, put the jelly into a saucepan with the sugar and nutmeg; beat it up till it is ready to boil, then take a little of it and beat gradually to the yolk of cgg, and “a a Sick Room CooxEry. eR Lees adding the butter, stir all together, but don’t let it boil. Grate the lemon peel into it. 895. Beef Tea (simplest way of making). Cut the beef into very small pieces, and take away all the’ fat. Put it intoa stone jar with a pint of water to each pound of beef ; tie a double piece of brown paper over the top✪ Beef Tea (simplest way of making), and set the jar in a cool oven for several hours. Strain the beef tea off through a rather coarse strainer, and while it is hot take off every speck of fat with paper. If it is wanted stronger put only half that amount of water. Should an oven be not obtainable, it will do equally well to place the jar in a large saucepan of boiling water; but it will not do to cook it in a metal saucepan without a jar, because an invalid’s palate is very sensitive, and the tea is sure to acquire an unpleasant flavor. If in the place of lean beef some beef bones are used, the tea will become a jelly when cold; it will be less costly and less good. Any sort of flavoring may beadded to it. A scrap of lemon peel, a clove, a grate of nutmeg, a sprig of any sweet herb, or of parsley, put into the jar before cooking, will, any one of them, make a pleasant change, and a little ingenuity will soon increase the list. Such changes are grateful to a convalescent patient, and break the monotony of his life. However, a patient not decided- ly convalescent needs nothing but beef and water, often not even salt. It is a lengthy process this; and, if time is wanting to carry it out, twenty minutes is quite sufficient to set a cup of good beef tea on the table. First of all, prepare half a pint of the following 896. Meat-Juice.

AI-modernized reading of the original text

891. Beef Broth (2)-—Ingredients—1 4 Ib. of finely minced beef, 1 qt. of cold water, a little salt, and 2 oz. of rice or barley. Simmer for four hours, then boil for ten minutes, strain, skim off the fat and serve. : 892. Scotch Broth —Ingredients—The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cup of rough oatmeal mixed in cold water, salt and pepper to taste. Add to the liquor some barley and vegetables, chopped small, in sufficient quantity to make the broth quite thick. ‘The necessary vegetables are carrots, turnips, onions and cabbage, but any others may be added; old (not parched) peas and celery are good additions. When the vegetables are boiled tender add the oatmeal to the broth, salt and pepper to taste. This very plain preparation is genuine Scotch broth as served in Scotland ; with any coloring or herbs, etc., added, it is not real Scotch broth. It is extremely palatable and wholesome in its plain form. 893. Broths (Beef, Mutton and Veal)—Ingredients—2 lbs. of lean beef, 1 lb. scrag of veal, 1 lb. of scrag of mutton, some sweet herbs, Io peppercorns, 5 qts. of water, I onion. Put the meat, sweet herbs, and peppercorns into a nice tin~ saucepan, with the water, and simmer till reduced to three quarts. Remove the fat when cold. Add the onion, if approved. 894. Calves' Feet Broth—Ingredients—2z calves’ feet, 3% qts. of water, a large teacupful of jelly, a little sugar, nutmeg, yolk of 1 egg, a piece of butter the size of a nutmeg, a piece of fresh lemon peel. Boil the calves’ feet in the water, strain and put aside; when to be used take off the fat, put the jelly into a saucepan with the sugar and nutmeg; beat it up till it is ready to boil, then take a little of it and beat gradually to the yolk of egg, and “a a Sick Room CooxEry. eR Lees adding the butter, stir all together, but don’t let it boil. Grate the lemon peel into it. 895. Beef Tea (simplest way of making). Cut the beef into very small pieces, and take away all the’ fat. Put it intoa stone jar with a pint of water to each pound of beef ; tie a double piece of brown paper over the top, and set the jar in a cool oven for several hours. Strain the beef tea off through a rather coarse strainer, and while it is hot take off every speck of fat with paper. If it is wanted stronger put only half that amount of water. Should an oven be not obtainable, it will do equally well to place the jar in a large saucepan of boiling water; but it will not do to cook it in a metal saucepan without a jar, because an invalid’s palate is very sensitive, and the tea is sure to acquire an unpleasant flavor. If in the place of lean beef some beef bones are used, the tea will become a jelly when cold; it will be less costly and less good. Any sort of flavoring may be added to it. A scrap of lemon peel, a clove, a grate of nutmeg, a sprig of any sweet herb, or of parsley, put into the jar before cooking, will, any one of them, make a pleasant change, and a little ingenuity will soon increase the list. Such changes are grateful to a convalescent patient, and break the monotony of his life. However, a patient not decidedly convalescent needs nothing but beef and water, often not even salt. It is a lengthy process this; and, if time is wanting to carry it out, twenty minutes is quite sufficient to set a cup of good beef tea on the table. First of all, prepare half a pint of the following 896. Meat-Juice.

Records on this page

Beef Broth (1)Beef Broth (2)Scotch BrothCalves’ Feet BrothBeef Tea (simplest way of making)

The Ideal cook book