Boiled Milk for Invalids

Ingredients

• loz. of mutton-suet
• Ain. piece of cinnamon
• a little grated nutmeg
• 1 breakfast-cupful of Milk

Method

1. 1

   Chop mutton-suet and put it in a saucepan with cinnamon and nutmeg.

2. 2

   Pour in Milk and boil for five minutes.

3. 3

   Remove cinnamon, cool, skim off skin, and serve warm or cold with biscuits or toast.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 525. The excerpt below is the record exactly as published.

Boiled Milk for Invalids. — The fol- lowing is a good substitute for cod liver oil, and agrees with a delicate stomach: Chop fine loz. of mutton-suet, put it into a saucepan with Ain. piece of cinnamon and a little grated Fig. 1177. Stokes’s Patent Milk Test (Dairy Supply Co.). For details respecting Culinary Processes, Utensils, Sauces, < ice., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 939 Milk — continued. nutmeg, pour in 1 "breakfast-cupful of Milk, and boil for five minutes. Take out the piece of cinnamon, pour the Milk into a basin, let it cool, skim oft' the skin that will form on the surface, and serve either warm or' cold, with biscuits or pieces of dry toast. German Milk Nuts. — Put 2 breakfast-cupfuls of Milk into a saucepan, bring it to the boil, and stir in loz. of sugar and sufficient flour to thicken ; continue to boil until the mixture no longer adheres to the pan, pour it out into a basin, let it cool, and work in four well-beaten eggs. Put 3 more breakfast-cupfuls of Milk on to boil; cut out pieces from the mass with a spoon, droj) them into the boiling Milk and simmer gently for a few minutes. Turn them out on to a dish, cover with a few lumps of butter, put the dish in a moderate oven, and bake the contents until of a pale brown colour ; take them out, and serve very hot. Indian Milk Thickening' (Tyre or Dhye). — Put some Milk into a saucepan, make it warm without boiling, stir in a small quantity of stale butter, place the saucepan in a warm temperature, cover it over, let it remain for eight or ten hours, and the tyre will then be ready for use. Milk-and-Beer Soup. — Pour lqt. of Milk into a stewpan and boil it, then move it to the side, and stir in quickly with a wooden spoon the beaten yolks of six eggs ; add the grated peel of a small lemon, 2 table-spoonfuls of flour, which should first be mixed smoothly with a little cold Milk, 1 scant teaspoonful of grated ginger, a small quantity of powdered cinnamon or nutmeg, sugar to taste, and lqt. of beer. Whisk the whole over the fire with an egg- whisk until on the point of boiling, then turn the soup into a soup-tureen, and serve with toasted slices of Milk rolls. Milk Biscuits. — (1) Rub lib. each of salt and butter into ’4qts. of the best wheaten-flour till quite smooth, add 1 pinch of salt, and stir the mixture to a paste with Milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered pans ; and set in a warm temperature to rise for about an hour. When very light, put the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them till cold. If to be kept for any time, the biscuits should be put into biscuit-tins, as they will become sodden if at all damp. (2) Put 1J breakfast-cupfuls of Milk

Cook this with the app: pantry check, scaling, and the assistant.