3. We take one ounce of pearl barley or rice, and wash it
well in cold water.
4. When the water boils we put in the pearl barley or
rice and half a saltspoonful of salt to help the scum to
rise.
5. We now draw the saucepan to the side of the fire and
let it simmer gently for two hours and a half
6. We must watch it and skim it occasionally with a
spoon.
7. If the meat is required for immediate use we should
make sauce to pour over it.
8. We take a sprig or two of parsley, wash it and wring
it in a cloth, put it on a board, and chop it up finely with a
knife.
Lessons on Sick-Room Cookery. — Mutton Broth. 439
9. We put half an ounce of butter into a saucepan ana
put it on the fire.
10. When the butter is melted we stir in smoothly half
an ounce of flour✪ Mutton Broth (Alternate Recipe) with a wooden spoon.
11. We take one gill (quarter pint) of broth from the
mutton, pour it on to the butter and flour, and stir smoothly
until it boils and thickens.
12. We now add the chopped parsley to the sauce, and
move the saucepan to the side of the fire to keep warm till
required for use.
13. When the mutton is sufficiently cooked, we take out
the meat and put it on a hot dish.
14. We pour the parsley sauce all over the mutton.
15. We pour the broth into a basin to cool.
16. When it is cold we should remove all the fat before
warming it up for use.
N.B. — If the broth is required for immediate use we can remove the grease
with blotting paper or whitey -brown paper.
44° National Training School for Cookery.
SICK-ROOM COOKERY.
Lesson No. 15.
BEEF TEA.
Average cost of "Beef Tea " {one pint and a half).
INGREDIENTS.
1 lb. of gravy beef , . gd.
Time required, about one hour and ten minutes.
Now we will show you how to make Beef Tea.
1. We take one pound of gravy beef put it on a board
and cut it up very fine, removing all the skin and fat.
2. We put the meat into a saucepan with one quart of
cold water, half a saltspoonfid of salt, and two or three pep-
percorns, if allowed.
3. We put the saucepan on the fire, and just bring it to
the boil.
4. We then move it to the side of the fire to simmer
gently for one hour.
N.B. — The lid should be on the saucepan.
5. After that time we pour off the beef tea and let it get
cold.
6. We should remove all fat from the beef tea before
warming it up for use.
N.B. — Fat can be taken off kot beef tea with blotting paper or whitey-brown
paper.
N.B. — It is better not to strain beef tea, as it removes all the little brown
particles which are most nutritious.
Lessons on Sick- Room Cookery. — Beef Tea. 441
SICK-ROOM COOKERY.
Lesson No. 16.
BEEF TEA.
(made with equal quantities of beef and water.)
Average cost of " Beef Tea " (half a pint).
INGREDIENTS.
J lb. of gravy beef ^.hd.
Time required, about three hours and a quarter.
Now we will show you how to make Beef Tea.
1. We take half a pound of gravy beef put it on a
board, and cut it up very finely, removing all the skin and
fat.
2. We put the meat into a stone jar, with half a pint of
water.
N.B. — In making this beef tea the quantity of meat and water should be of
equal weight, i.e., one pint to one pound.
3. We put the lid on the jar, and tie a piece of paper
over it.
4. We stand the jar in a saucepan of boiling water on
the hob for three hours ^ or in the oven for one hour and a
half ✪ Beef Tea
Page 163 · 4 recipe records on this page
Presented as published in 1891. 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
3. We take one ounce of pearl barley or rice, and wash it well in cold water.
4. When the water boils we put in the pearl barley or rice and half a saltspoonful of salt to help the scum to rise.
5. We now draw the saucepan to the side of the fire and let it simmer gently for two hours and a half
6. We must watch it and skim it occasionally with a spoon.
7. If the meat is required for immediate use we should make sauce to pour over it.
8. We take a sprig or two of parsley, wash it and wring it in a cloth, put it on a board, and chop it up finely with a knife.
Lessons on Sick-Room Cookery. — Mutton Broth. 439
9. We put half an ounce of butter into a saucepan ana put it on the fire.
10. When the butter is melted we stir in smoothly half an ounce of flour with a wooden spoon.
11. We take one gill (quarter pint) of broth from the mutton, pour it on to the butter and flour, and stir smoothly until it boils and thickens.
12. We now add the chopped parsley to the sauce, and move the saucepan to the side of the fire to keep warm till required for use.
13. When the mutton is sufficiently cooked, we take out the meat and put it on a hot dish.
14. We pour the parsley sauce all over the mutton.
15. We pour the broth into a basin to cool.
16. When it is cold we should remove all the fat before warming it up for use.
N.B. — If the broth is required for immediate use we can remove the grease with blotting paper or whitey -brown paper.
44° National Training School for Cookery.
Lesson No. 15.
BEEF TEA.
Average cost of "Beef Tea " {one pint and a half).
1 lb. of gravy beef , . gd.
Time required, about one hour and ten minutes.
Now we will show you how to make Beef Tea.
1. We take one pound of gravy beef put it on a board and cut it up very fine, removing all the skin and fat.
2. We put the meat into a saucepan with one quart of cold water, half a saltspoonfid of salt, and two or three peppercorns, if allowed.
3. We put the saucepan on the fire, and just bring it to the boil.
4. We then move it to the side of the fire to simmer gently for one hour.
N.B. — The lid should be on the saucepan.
5. After that time we pour off the beef tea and let it get cold.
6. We should remove all fat from the beef tea before warming it up for use.
N.B. — Fat can be taken off kot beef tea with blotting paper or whitey-brown paper.
N.B. — It is better not to strain beef tea, as it removes all the little brown particles which are most nutritious.
Lessons on Sick- Room Cookery. — Beef Tea. 441
Lesson No. 16.
BEEF TEA.
(made with equal quantities of beef and water.) Average cost of " Beef Tea " (half a pint).
J lb. of gravy beef ^.hd.
Time required, about three hours and a quarter.
Now we will show you how to make Beef Tea.
1. We take half a pound of gravy beef put it on a board, and cut it up very finely, removing all the skin and fat.
2. We put the meat into a stone jar, with half a pint of water.
N.B. — In making this beef tea the quantity of meat and water should be of equal weight, i.e., one pint to one pound.
3. We put the lid on the jar, and tie a piece of paper over it.
4. We stand the jar in a saucepan of boiling water on the hob for three hours ^ or in the oven for one hour and a half
Records on this page
Mutton Broth (Alternate Recipe)Beef TeaBeef TeaQuick Beef Tea