55. _Plain Mutton Broth for Invalids._--Get one pound of scrag of mutton, break the bone with a chopper, without separating the meat, then put it into a stewpan with three pints of water and a salt-spoonful of salt; boil gently two hours, carefully removing all the sc.u.m and fat, which is easily done by allowing it to simmer slowly by the side of the fire; it will be by that time reduced to about one quart, and is then ready to serve. This broth must not be expected to drink very palatable, being deprived of vegetables and seasoning, being in fact more like a beverage than a soup: at the commencement of convalescence more strength may be given if ordered by the doctor, by reducing the original quant.i.ty to one pint. This broth is often administered by a spoonful only at a time.

56. _Seasoned Mutton Broth._--Put the same quant.i.ty of mutton and water into your stewpan, add double the quant.i.ty of salt, and a quarter ditto brown sugar, quarter of a middle-sized onion, very little celery, and one ounce of turnip; set it upon the fire, and when beginning to boil draw it to the side; let it simmer gently two hours; skim off all the sc.u.m and fat, and pa.s.s it through a sieve, and use it when required.

When finished, there ought to remain about a quart of broth; but if by neglect it has boiled too fast, add more water, and set to boil for a quarter of an hour longer. If the patient is getting better, his medical man will probably order him to eat a little of the meat, or even turnips, in which case serve them on a plate separately; should the meat not be required by the patient, it is very excellent for a healthy person, with a few spoonfuls of onions or caper sauce, or even plain. If pearl-barley is required to be taken with the broth, put a tablespoonful of it in with the water when you first put it upon the fire, the whole will then be done together; if the barley is to be eaten by the patient, take out the meat and vegetables, and skim off every spot of grease; but if the barley is not required, pa.s.s the broth, as before, through a sieve.

57. _Mutton Broth (with variations). With Vermicelli._--Having made your broth, and pa.s.sed it through a sieve, as before, put the meat and vegetables upon a plate, and the broth back into the same stewpan; when boiling, if about a quart, add one or two tablespoonfuls of vermicelli, depending upon the strength of the patient's stomach; ten minutes'

boiling will be sufficient to cook vermicelli.

58. _With Rice._--One spoonful of best rice in the stewpan, with mutton and water the same as the barley, as it is better for the rice to be in pulp than underdone.

59. _With Semoulina._--Semoulina is very delicate and glutinous, and I am quite confident that the faculty would approve of it after a trial or two; it is good in any kind of broth or milk for invalids, of very easy digestion, and having also the advantage of being tolerably cheap and quickly cooked; proceed as directed for vermicelli.

60. _With Arrow-root._--After having pa.s.sed your broth, place it again into the stewpan to boil; when boiling, put two teaspoonfuls of arrow-root into a cup, which mix smoothly with a gill of cold broth, or half ditto of water; then pour it into your boiling broth, which keep stirring with a spoon; let it simmer ten minutes, and it is ready for use.

61. _Veal Broth (French method)._--The following is much recommended by French physicians:--Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil; when boiling, take off all the sc.u.m; then add a small cabbage-lettuce and a few sprigs of chervil, if handy; let simmer slowly for two hours, it will then be reduced to about a quart; pa.s.s it through a sieve, letting the meat drain, and it is ready to serve.

62. _Another way, more palatable._--Take the same quant.i.ty of veal as before, which cut into small dice (as you should cut all meat if possible), put it into the stewpan, with a small pat of b.u.t.ter, half an onion, about the same quant.i.ty of carrot and turnip, a little celery, and a teaspoonful of salt; set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pa.s.s it through a sieve, and use when required. This broth is most palatable and very digestible, but of course only to be given to the convalescent; it may be served with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth.

63. _Another very Refreshing and Strengthening Veal Broth._--Put two pounds of knuckle of veal into a stewpan, with a calf's foot split, and the bone taken out and chopped up, add three quarts of water, a good-sized onion, one leek, a piece of parsnip, and two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted), set it upon the fire, and when beginning to boil, skim, and let it simmer at the corner of the fire four hours; twenty minutes before pa.s.sing, again skim off all the fat, and add ten large leaves of sorrel, or twenty small, one cabbage-lettuce, and a handful of chervil, and when done pa.s.s it through a sieve, when it is ready for use. This broth is very cooling and nutritious when taken cold, as it is then quite a jelly; vermicelli, rice, &c., may be added when served hot, and the veal and calf's foot is very excellent, eaten with parsley-and-b.u.t.ter or sharp sauce; but should the patient require any, it must be quite plain, with a little of the broth and only the gelatinous part of the foot.

The above also makes an excellent dinner soup, and if put in a cool place, would keep a week in winter and three days in summer.

64. _Soyer's new way of making Beef Tea._--Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of b.u.t.ter, a clove, two b.u.t.ton onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pa.s.s through a sieve. I have always had a great objection to pa.s.sing broth through a cloth, as it frequently quite spoils its flavor.

The same, if wanted plain, is done by merely omitting the vegetables, salt, and clove; the b.u.t.ter cannot be objectionable, as it is taken out in skimming, pearl-barley, vermicelli, rice, &c., may be served in it if required.

65. _Real Essence of Beef._--Take one pound of solid beef from the rump, a steak would be the best, cut it into thin slices, which lay upon a thin trencher, and sc.r.a.pe quite fine with a large and sharp knife (as quickly as possible, or the juice of the meat would partially soak into the wood, your meat thus losing much of its strengthening quality), when like sausage-meat put it into a stewpan or saucepan, and stir over the fire five or ten minutes, until thoroughly warmed through, then add a pint of water, cover the stewpan as tightly as possible, and let it remain close to the fire or in a warm oven for twenty minutes, then pa.s.s it through a sieve, pressing the meat with a spoon to extract all the essence.

I beg to observe that here you have the real juice of the meat; but if wanted stronger, put only half instead of one pint of water; seasoning may be introduced, that is, a little salt, sugar, and cloves, but no vegetables, as they would not have time to cook, thus leaving a raw, bad flavor.

66. _Pure Osmazome, or Essence of Meat._--Take two pounds of the flesh of any animal or bird (the older the better for obtaining the true flavor), as free from sinew as possible, and mince it well; place it in a Florence oil-flask, and cork it; put this in a saucepan filled with cold water, leaving the neck uncovered; place it on the side of the fire until the water arrives at 160 Fahr., at which temperature it must remain for twenty minutes; then remove it, and strain the contents through a tammie, pressing the meat gently with a spoon; should it require to be kept for some time, put the liquor in a basin or cup, which place in the saucepan; subject it to a boiling heat until it is reduced to a consistency like treacle, removing the sc.u.m; this, when cold, will become solid, and will keep for any number of years. Osmazome is known under various names in different cookery books, as "fumet, essence," &c., but which are obtained in a different way, which causes the gelatine to be produced with the osmazome; but, by the above plan, it is left in the meat, and the osmazome, with a small quant.i.ty of the alb.u.men, is extracted, and the alb.u.men is afterwards removed as the sc.u.m.

67. _Chicken Broth._--Put half a raw chicken into a stewpan, with a quart of water, a little leek and celery, with a salt-spoonful of salt, and a few sprigs of parsley (if allowed), set the stewpan upon the fire; when boiling, skim well, and let simmer upon the corner for one hour; pa.s.s it through a sieve, and it is ready for use.

The chicken would eat very nice with a little maitre d'hotel sauce, or any other from that series would do for the parlor, that is, when the patient is not allowed to eat it.

For a change, chicken-broth in the following way is very nutritious; that is, after having pa.s.sed the broth through a sieve, pour it back again into the stewpan, which place over the fire; moisten a teaspoonful of flour in a cup with a little cold broth or water, and when quite smooth pour it into the broth whilst boiling, stirring quickly, let simmer a quarter of an hour, and it is ready. Mutton or veal-broth may also be varied the same.

68. _Eel Broth, very strengthening._--Take a small eel, which skin as described, and wash well, then cut into slices, which put into a small saucepan, just covered with water, add a little salt, a few sprigs of parsley, two b.u.t.ton onions, and a clove; let it simmer very gently until the eels are tender, when skim off all the fat, pa.s.s the broth through a very fine sieve into a cup: it is then ready to serve when required, but a spoonful only should be taken at a time.

A patient is sometimes allowed to take part of the fish, which being so much boiled, const.i.tutes a lighter food than eels are in general; a little melted b.u.t.ter and parsley might be served with them.

69. _Lait de Poule, French remedy for colds._--May be made from any of the foregoing broths, and for colds is excellent. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon, have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed, if only for a cold.

70. _Sweet Lait de Poule._--This is also reckoned very good for a cold.

Put two yolks of eggs into a cup, with two teaspoonfuls of pounded sugar, a few drops of orange-flower water, or the eighth part of the rind of a fresh lemon grated, beat them well together for ten minutes, then pour boiling water gradually over, keeping it stirred, until the cup is nearly full. Drink this very hot when in bed; I can strongly recommend it from experience.

71. _Riz au Lait, or Rice Milk_, is a very favorite food, or soup; in France many persons make their suppers from it, even when in a state of perfect health. Proceed as follows: wash a tablespoonful of good rice in water, which drain and put into a stewpan, with a pint of milk, upon the fire, and when boiling, place it at the corner to simmer, until the rice is quite tender, but for invalids, must be in a pulp; sweeten with a little sugar, and it is quite ready.

72. _Rice Milk seasoned._--Proceed exactly as in the last, but when the rice is quite tender add an ounce of b.u.t.ter, two teaspoonfuls of sugar, and a little salt, stir well together, and it is then ready; this must neither be too thick nor too thin, but about the thickness of well-made gruel; in France they always add a few drops of orange-flower water, but that depends upon taste. These two last are very nutritious, especially after a long illness.

73. _Vermicelli au Lait._--Boil a pint of milk, and when boiling add sufficient vermicelli to make it about the thickness of the last article; it may be served quite plain if required, or seasoned as for the riz au lait, but omitting the orange-flower water.

74. _Semoulina au Lait._--Boil a pint of milk, and when boiling add a tablespoonful of semoulina, stirring it gently, to prevent its becoming lumpy; let it simmer twenty minutes, and serve either plain or seasoned, as for the riz au lait.

75. _Tapioca au Lait._--Proceed exactly as in the last, but it will require rather longer to simmer before the tapioca is tender; and, by way of change, add a little grated lemon-peel, or a gla.s.s of white wine, if allowed by the doctor, or season as for the last.

76. _Arrow-root._--Put two teaspoonfuls of arrow-root, which mix gradually with enough water or milk, stirring it with a spoon, let it boil a few minutes, and if made with milk, add only a little b.u.t.ter, sugar, and salt, or serve plain; but if made with water, add the eighth part of the rind of a fresh lemon to boil with it; when done add a gla.s.s of port or sherry, sugar, a little salt, and a small piece of b.u.t.ter, unless prohibited.

77. _Gruel._--Put two tablespoonfuls of oatmeal or prepared groats into a stewpan, and by degrees add a pint of water, mixing smoothly with a wooden spoon, place it upon the fire, keeping it well stirred, until it has boiled a couple of minutes, when pour it into a basin, add half a salt-spoonful of salt, two teaspoonfuls of brown sugar, and two ounces of b.u.t.ter, the latter especially, if for a cold in the chest, even more than that quant.i.ty, if the stomach is strong enough to bear it.

Gruel when properly made ought to adhere rather thickly to the back of the spoon, but not to be pasty; it ought, likewise, to be eaten directly it is made, or it becomes thick and unpleasant to eat; if required plain, omit all the seasoning; it might also be made of milk.

78. _Gruel from Scotch Groats._--Proceed as above, but adding rather more water, and boiling a few minutes longer; many people prefer eating it with the rough groats in it, but if objectionable, place a small clean sieve over the basin you intend serving it in, pa.s.s the gruel through, and season as in the last. Some people add spirits or wine; but that I should never recommend any one to do, unless by the doctor's orders, and that would be but very seldom, especially as regards spirits.

79. _Sago Gruel._--Put two tablespoonfuls of sago into a small saucepan, which moisten gradually with a pint of cold water, set it over a slow fire, keeping it stirred until becoming rather thickish and clear, similar to a jelly, then add a little grated nutmeg and sugar according to taste, and serve; half a pat of b.u.t.ter might also be added with the sugar, or it might be made with new milk, and a little salt added, and a gla.s.s of wine in either case makes it more palatable.

80. _Arrow-root, Transparent Jelly._--Put a good teaspoonful of arrow-root into a basin, which mix smoothly with two spoonfuls of water, then add enough boiling water to make it about the consistency of starch, stirring all the time, pour it into a stewpan, and stir over the fire until it has boiled two minutes; add a little cream, a small gla.s.s of wine, and a little sugar, and serve.

81. _French Panada, for aged people, invalids, and children._--Break a stale penny roll into a saucepan, in which pour just sufficient water to cover the bread, stir well over the fire, allowing it to boil five minutes, then add half a teaspoonful of salt, and two ounces of fresh b.u.t.ter, mix them, and take from the fire; have one yolk of egg well beaten, with two tablespoonfuls of milk (if handy) or water, which pour into the panada, stirring very quickly for half a minute, it is then ready to pour into a basin and serve. Any common bread would do for panada, but would not eat so light as when made from a roll.

I knew a very aged lady in France who accustomed herself to eat a basin of panada every night, a few minutes previous to going to bed, for a period of eighteen years, which will prove that, although very substantial in appearance, it must be very easily digested.

Panada ought to be rather thicker than gruel, and may likewise be made of milk, but water is preferable, especially when for bilious people.