À la mode cookery

Take a whiting that has been skinned and filleted, dry it. Rub some butter over a soup-plate and put in the fillets, add a few drops of lemon-juice, cover with another plate and stand over a saucepan of boiling water and reverse the plates once whilst cooking, which will take about twenty minutes ; then dish, and when serving pour over the liquor from the soup-plate. Sprinkle a few grains of finely minced parsley over. Gloucester Jelly Put one ounce of rice, sago, and pearl barley, a little sugar, together with three pints of water till reduced to one pint. When done, strain it and dissolve it, when cold, in wine and milk or soup for an invalid. Invalid Pudding Take two-thirds of a cup of orange-juice, onethird of a cup of lemon-juice, one cup of water, the whites of three eggs, three table-spoonfuls of cornflour, a pinch of salt and sugar to sweeten. Put the fruit juice and water on the fire, sweeten to taste, and, when boiling, stir in the corn-flour dissolved in a little cold water. Boil slowly ten minutes and then add the whites of the eggs stiffly beaten. Mix well, take off the fire, and turn into a wetted mould. Serve cold with a sauce made of the egg-yolks, one pint of milk, three table-spoonfuls of sugar, and flavouring according to taste. Invalid Sandwiches Take a quarter of a pound of raw fillet of beef, scrape it into fine threads, and place it on small delicately cut sandwiches. Pepper and salt to taste. These are most nourishing and strengthening, but it is well not to let the patient know the contents, as many would refuse to eat them if they knew they were raw. Meat Jelly Take one pound each of beef and veal, cut it up finely, and place it in a jar well covered down. Place the jar in a saucepan half full of water and let it stand for three hours on the fire. Then press the meat through a sieve and add to it half a pound of isinglass dissolved in a gill of water. When cold, remove all fat. Mutton Broth Take the lean part of a neck of mutton, about one pound ; remove all fat and cut it up into small pieces ; place this in a pint of cold water. Place it on the fire, and as the scum arises skim it carefully ; then let the broth boil for about two hours ; skim, and flavour. A tea-spoonful of pearl barley should be added when the broth begins to boil Mutton Broth (Another Way) Cut Up two pounds of neck of mutton, remove all fat, put it into a saucepan with a quart of cold water and cover closely. Then boil till the meat falls to pieces. Skim and strain, add a table-spoonful of pearl barley which has been soaked in warm water sufficient to moisten it ; let it then simmer for half an hour, constantly stirring. Then add salt and pepper to taste. Mix in four table-spoonfuls of milk and a tea-spoonful of finely chopped parsley ; let it simmer for ten minutes. Mutton Chop in Beef-Tea Take a good loin chop, remove all fat and cut it into small pieces ; pound it in a mortar, then rub it through a wire sieve ; mix it with a cup of beef-tea and make it hot in a small saucepan, but it must not boil. Nourishing Milk Beverage