Beef Tea.
Ingredients.—One
pound of shin of beef, one pint of water, a little salt, a few drops of lemon
juice.
Method.—Take
away all skin and fat from the beef, and shred it finely, putting it as you do
so into a jar with the water, lemon juice, and salt; put on the lid and let it
stand half an hour; stand the jar on a dripping tin with cold water, and put it
in the oven for two hours. Stir up, pour off against the lid and remove any fat
with kitchen paper.
Quick Beef Tea.
Ingredients.—Same as
preceding.
Method.—Cut the
meat up small and let it stand in the water twenty minutes; put in a saucepan
and let it just heat through, pressing the pieces against the side with a
wooden spoon.
Raw Beef Tea.
Ingredients.—Same as
preceding.
Method.—Prepare
as in the first recipe for beef tea; cover closely and let it stand for two
hours; stir up and pour off. This must be made fresh often as it soon turns
sour.
Strengthening Broth.
Method.—Take
equal quantities of beef, mutton, and veal, and prepare in the same way as
ordinary beef tea.
Mutton Broth.
Ingredients.—One
pound of scrag of mutton, one pint of water, two ounces of pearl barley, salt,
a blade of mace, a little chopped parsley.
Method.—Cut as
much fat as possible from the meat; cut the meat up small and chop the bones;
put the meat and bones in a saucepan with the water, mace, salt and barley,
which should be blanched (see "Odds and Ends"). Put on the lid and
simmer very gently for two hours. Stir up and pour off against the lid into a
basin; stand in cold water in a larger basin for the fat to rise, skim well,
re-heat and add a little chopped and blanched parsley.
Essence of Beef.
Ingredients.—One
pound of shin of beef, two tablespoonfuls of water, a little salt, a few drops
of lemon juice.
Method.—Scrape
the meat, put it in a jar with the water, salt, and lemon juice; put on the lid
and stand the jar in a saucepan of boiling water; let the water boil round it
four hours. Stir up and pour off.
Raw Meat Sandwiches.
Method.—Scrape a
little raw beef finely and put a little piece in the middle of some tiny
squares of thin bread, cover with other squares and press the edges tightly
together with a knife so that the meat may not show.
Meat Custard.
Ingredients.—One
large egg, half a gill of beef tea.
Method.—Beat the
egg and beef tea together and steam in a buttered teacup for twenty minutes.
A Cup of Arrowroot.
Ingredients.—Half a
pint of milk, one ounce of arrowroot, one ounce of castor-sugar.
Method.—Mix the
arrowroot smoothly with a little cold milk; boil the rest of the milk and stir
in the arrowroot; stir and boil well, taking care it does not burn.
Cornflour Soufflée.
Ingredients.—Half a
pint of milk, one egg, one ounce of cornflour, one ounce and a half of castor
sugar, one bay leaf.
Method.—Mix the
cornflour smoothly with a little cold milk; boil the rest with the bay leaf and
sugar; stir in the cornflour and let it thicken in the milk; separate the white
and yolk of the egg and beat in the yolk when the cornflour has cooled a
little; beat the white very stiffly and stir it in very lightly. Pour into a
buttered pie-dish, and bake in a good oven until well thrown up and a good light
brown colour.
Custard Shape.
Ingredients.—Half a
pint of milk, two eggs, quarter of an ounce of gelatine, two ounces of castor
sugar, vanilla.
Method.—Beat up
the eggs with the sugar and milk; pour into a jug, stand in a saucepan of
boiling water and stir with the handle of a wooden spoon until it thickens;
dissolve the gelatine in it, flavoured with vanilla, pour into a wetted mould
and turn out when set.
Sponge Cake Pudding.
Ingredients.—Two
stale sponge cakes, three eggs, half a pint of milk, two ounces of castor
sugar, a piece of thin lemon rind.
Method.—Boil the
milk with the rind and the sugar; let it cool a little and add the eggs well
beaten; cut the sponge cakes in pieces and lay them in a buttered tin, pour the
custard over and bake gently until set. Turn out and set cold.
Lemonade.
Ingredients.—Two
large lemons, one quart of water, a quarter of a pound of castor sugar.
Method.—Pare the
lemons very thinly, so that the rind is yellow both sides, put the rind with
the sugar and the lemon-juice in a jug, pour boiling water on it, and let it
stand till cold, strain and use.
Barley Water.
Ingredients.—Two
ounces of pearl barley, one quart of water, a small piece of lemon rind, one
ounce and a half of castor sugar.
Method.—Blanch
the barley; put it in a saucepan with the lemon-rind and sugar, and simmer
gently one hour. Strain and use.
Toast and Water.
Method.—Toast a
piece of bread until nearly black. Put it in a jug and pour cold water on it.
2 comments:
And they wonder why people suffered in silence back in the day.
This is for you: Canadian comedian Rick Mercer's rant (part of his show) in praise of nurses: https://ca.search.yahoo.com/search?p=Rick%27s+rant+%22nurses%22&fr=yfp-t-917
Well, actually it's not too bad. Wouldn't beef tea be very much like beef bouillon? Do people still eat beef tartar? (I don't eat meat at all, so I wouldn't know for sure.) Arrowroot is good for babies, as it is easier to digest that wheat.
Another example of Brit-speak and American English - Corn flour is NOT corn meal; it is corn starch. The Squire once fixed a Chinese dish, and realized he'd used the wrong thing, but wasn't sure what he should have grabbed instead.
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